Ingredients:
2 tablespoons olive oil
2 garlic cloves, minced
1/2 small onions, chopped fine
2 ounces thinly sliced light ham, cut into 1/4 by 1 inch strips
3 cups chicken broth, boiled until reduced to half
1/4 lb carrots, shredded ( about 1 cup packed)
1/2 teaspoon finely grated fresh gingerroot
2 tablespoons finely chopped fresh Italian parsley
Directions:
In a large skillet or saucepan on medium heat, heat the oil with the garlic and onion.
When the onion and garlic sizzle, add the ham and saute about 1 minute.
Add the broth, raise the heat, and bring to a simmer.
Stir in carrots and ginger.
When broth returns to a boil, stir in parsley.
Pour over (or toss with) cooked pasta, preferably spaghetti, linguine, or fettuccine.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.