Wednesday, January 6, 2010

creamy pasta with ham and broccoli... 30 minutes

the goods:

3/4 pound broccoli, trimmed and cut into florets
1 tablespoon olive oil
6 ounces wide egg noodles
5 ounces cream cheese, room temperature
6 to 7 slices thinly sliced deli ham, cut into 3/4-inch pieces

Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli, oil, 1/2 teaspoon salt, and 1/8 pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook noodles until al dente. Reserve 2 cups pasta water; drain pasta.

Return empty pot to medium-low heat. Add cream cheese and 1 cup pasta water; whisk until smooth. Add broccoli and ham and cook until hot. Gently fold in noodles. Thin sauce to desired consistency with more pasta water and season with salt and pepper.

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