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| 4 x ca. 30 g | Mostaccioli (1-1/2 cups) |
| 2 Tasse | zucchini sliced |
| 1/2 Tasse | green onion sliced |
| 4 Teelöffel | cornstarch |
| 1/4 Teelöffel | Dried basil, crushed |
| 1/4 Teelöffel | Dried marjoram, crushed |
| 1 Dose | (13-ounce) (1-2/3 cups) evaporated skim milk |
| 5 x ca. 30 g | Fully cooked ham, cut into strips (1 cup) |
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1. Cook pasta according to package directions; drain well. Set aside.
2. In a medium saucepan combine zucchini, onion and 1/4 cup water. Bring to boiling; reduce heat. Simmer, covered for 4 to 5 minutes or till vegetables are crisp-tender; drain well. Return to saucepan.
3. Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, marjoram, a little of the evaporated milk, and 1/8 teaspoon pepper. Stir in remaining milk all at once. Cook and stir till thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through.
Cholesterol: 23mg, Potassium: 696mg
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