Name: Creamy Penne Primavera with Ham
Ingredients: 1 pound penne pasta; 3 cups broccoli florets; 3 carrots (peeled and diced); ¼ cup unsalted butter; 4 cloves garlic (crushed and minced); ¼ cup all-purpose flour; 2 cans chicken broth (14.5 ounces each); 1 ½ cups Italian cheese blend; 4 ounces cream cheese (cut into cubes); ¾ cup shredded Parmesan cheese; 1 package deli ham (7 – 8 ounces chopped)

Creamy Penne Primavera with Ham

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Author: Cullys Kitchen

Ingredients

Scale

1 pound penne pasta
3 cups broccoli florets
3 carrots (peeled and diced)
¼ cup unsalted butter
4 cloves garlic (crushed and minced)
¼ cup all-purpose flour
2 cans chicken broth (14.5 ounces each)
1 ½ cups Italian cheese blend
4 ounces cream cheese (cut into cubes)
¾ cup shredded Parmesan cheese
1 package deli ham (7 – 8 ounces chopped)

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Instructions

Preheat oven to 375F.
Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
Serve hot.

Find it online: https://cullyskitchen.com/creamy-penne-primavera-with-ham/