South Jersey Dining Guide

Linda Blue - Atco

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.

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