February 18th, 2007
By Julia Aitken
Put broccoli florets in a large colander; set aside in sink. In large pot boiling water, cook pasta for about 8 minutes.
In a small saucepan, whisk together 3 tbsp (45 mL) evaporated milk and the cornstarch until smooth. Whisk in remaining milk, cream cheese, salt and pepper; whisk over medium heat for 4 minutes. Simmer, whisking constantly, 1 minute, until smooth. Stir in ham.
Drain pasta through colander containing broccoli. Return pasta and broccoli to pot. Add cream cheese mixture, tomatoes and basil; stir gently.
per serving (for 6, without basil): 374 calories, 10.2 g fat, 271 mg calcium, 895 mg sodium, 49.3 g carbohydrates, 3.1 g fibre, 20.3 g protein; excellent source of calcium, good source of iron and vitamin C