This recipe comes from All You magazine and all I can say is, YUM!
1 pound small pasta shells, penne or bow ties
4 cups small broccoli florets (from about 1 medium head of broccoli)
2 tablespoons butter
1 small onion, finely chopped
4 oz cooked ham, chopped
3/4 cup heavy cream, warmed (for a lower calorie version, use evaporated milk in place of the heavy cream)
1/2 cup grated Parmesan cheese
optional add ins – shredded carrots and diced red bell pepper (add to recipe with onion)
1 Bring a large pot of salted water to boil. Add pasta and cook until al dente, 8 – 10 minutes. Add broccoli for last 2 – 3 minutes of cooking time. Drain and return to pot.
2 While pasta is cooking, melt butter over medium heat in a large skillet. Add onion and saute until softened, about 3 minutes. Add ham and cook, stirring, 2 minutes longer. Stir in cream, bring to a simmer and cook, stirring occasionally, until thickened, 3 – 5 minutes.
3 Scrape cream mixture into pot with pasta and broccoli. Add cheese and toss to combine. Season with salt and pepper and serve immediately.