Creamy(Turkey) Ham Ziti
Submitted by melbrimc
Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
50 minThe sauce on this ziti is a hidden vegetable puree that looks and tastes like a rich cream sauce. Spinach, non-fat sour cream, skim milk, Dijon mustard, fresh herbs, and lemon juice get blended smooth in a food processor, then simmered with browned turkey ham and diced red bell pepper.
The blended spinach disappears into the sauce completely, turning it a vibrant green while adding body and nutrition without any heaviness. The Dijon mustard and lemon juice give the sauce a sharpness that keeps it from tasting flat despite using non-fat dairy.
Browning the turkey ham first builds flavor in the skillet. Those caramelized edges add a smokiness that carries through the finished dish and gives the lean meat more character.
Kitchen Tips
- Squeeze the thawed spinach dry in a clean kitchen towel before blending. Excess water thins out the sauce and makes it watery instead of creamy.
- Blend the sauce until genuinely smooth. Any spinach flecks left behind change the texture from creamy to chunky.
- Toss the drained pasta with the sauce immediately while both are hot. The pasta absorbs the sauce better when warm.
- Don’t boil the sauce after adding it to the ham. Sour cream can break and curdle at high heat; a gentle simmer is all it needs.
Variations
- Add sautéed mushrooms with the red pepper for an earthier dish.
- Use regular ham or cooked chicken breast instead of turkey ham.
- Stir in a handful of grated Parmesan before serving for a saltier, more savory finish.
Ingredients
Directions
Prepare pasta according to package directions.
While pasta is cooking, warm the oil over medium heat in a large skillet.
Add the ham and red pepper and cook until browned.
Meanwhile, purée the sour cream, spinach, milk, mustard, parsley, dill, lemon juice and hot sauce in a food processor or blender until very smooth.
Add the purée to the ham. Heat to a simmer.
When pasta is done, drain it well.
Toss pasta with sauce, season with salt and pepper and serve.
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