Tagliatelle

While trying to figure out how I was going to use up some left-over ham, I came across this recipe (adapted from the cookbook "Skinny Italian")


serves 8 ( 8 points+)

• 12 oz. tagliatelle or fettuccini pasta
• 3 T. olive oil
• 2 T. butter
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 2 c. diced, lean ham
• 2 c. frozen peas, thawed
• salt and pepper to taste
• ¼ c. grated Parmesan cheese

Boil pasta until done and drain.
Meanwhile, in a large nonstick skillet, saute onions in oil until tender. Add butter and stir until melted. Add peas and ham and heat through. Add salt, pepper and pasta. Toss to coat. Sprinkle with Parmesan cheese.