1 14-1/2-oz Italian Style stewed tomatoes 1 1/2 cups diced cooked ham 1 clove garlic (minced) 1/8 tsp red pepper flakes 2 medium carrots (sliced) 4 oz mostacciolli pasta 1 10-oz package frozen broccoli (thawed) 1/3 cup grated Parmesan cheese
Drain tomatoes reserving juice. Pour juice into measuring cup; add water to measure 1 3/4 cups. Brown ham with garlic and red pepper flakes. Add reserved tomato juice mixture, tomatoes, carrots and pasta; bring to boil. Reduce heat; cover and cook over low heat 15 minutes, stirring occasionally. Stir in broccoli and Parmesan. Cover and cook 3 minutes or until pasta is just tender.