Whole grain spaghetti
Peanut or canola oil
Red bell pepper
Red pepper flakes
Shredded Parmesan cheese
12 ounces whole grain spaghetti (If your kids are not accustomed to whole grain pasta, they’ll never know the difference when you use it in this dish)
1 teaspoon peanut or canola oil
1 cup ham, diced
½ red bell pepper, diced (The key to kids accepting vegetables is to start small - dice in ¼” pieces)
2 cups skim milk
3 teaspoons flour
¼ teaspoon red pepper flakes
1/3 cup shredded Parmesan cheese
1 egg, beaten
½ cup frozen peas
Assemble all ingredients first so they can be added quickly.
Cook spaghetti according to package directions and then drain in a colander. Reheat pasta pan over medium heat. Add 1 teaspoon oil and stir fry the ham and peppers until slightly brown. Transfer to a plate.
Combine milk, flour and pepper flakes and simmer in the pan for 2 minutes. Combine the Parmesan cheese and egg and stir 1 minute. Add the peas.
Return to the pan, the ham and peppers and then the pasta. Heat for 2-3 minutes.