The Official Hancock Tasters loved this dish, and didn’t seem to notice that they were eating lots of healthy veggies. Confetti Spaghetti is a colorful light main dish and is perfect for a hot summer evening, since it doesn’t need an oven. You can make it a full meal by adding a salad and crusty bread.
1 pound whole wheat spaghetti
Boiling salted water
1 tablespoon olive oil
1 cup red onion, finely chopped
1 cup peeled and finely chopped large carrots
2 cloves garlic, finely minced
1 red bell pepper, finely chopped
2 to 4 large jalapeno peppers, finely chopped
1 8-ounce zucchini, finely chopped
1/2 pound ham, diced
1 1/2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 3/4 ounces sliced black olives, drained
1 1/2 cups freshly grated Parmesan cheese
- Break the spaghetti into 1 1/2 inch pieces into the boiling, salted water; cook until al dente, about 9 minutes (less time for non-whole wheat pasta).
- Drain well in a colander.
- Meanwhile heat the olive oil in a very large, deep non-stick skillet. Add the onion, carrot, and garlic; sauté about 5 minutes or until they are crisp-tender.
- Stir in the bell pepper, jalapeno pepper, and zucchini; stir over medium heat for 1 minute.
- Add the ham, whipping cream, salt, and pepper.
- Bring the mixture to a boil; stir in the pasta, and olives.
- Stir well to coat all of the pasta with the sauce.
- Remove from the heat and stir in the Parmesan cheese.
- Serve immediately.
Amount Per Serving
Calories 354 Calories from Fat 158
Percent Total Calories From: Fat 45% Protein 17% Carb. 38%
Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 58 mg
Sodium 529 mg
Total Carbohydrate 34 g
Dietary Fiber 3 g
Sugars 0 g
Protein 15 g
Vitamin A 92% Vitamin C 79% Calcium 0% Iron 11%