Summary

Ingredients

• 0.5 tablespoon ½ olive oil
• 1 small onion (s)
• 1 clove garlic
• 75 g raw ham, diced, reduced fat
• 200 g cream cheese, rainy, liht
• 1 dash milk, low-fat
• 2 pinch (s) pepper
• 1 teaspoon basil, dried or fresh
• 20 g cheese, rated, liht
• 10 g parmesan cheese

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Instructions

1. Finely chop the onion. Press the garlic through the garlic press and fry both with the raw ham cubes in a large pan. Add the grainy cream cheese and a dash of milk to the pan, season with pepper and basil and stir well.
2. Simmer for one to two minutes with the lid on over low heat. Mix well. Add the cooked pasta to the pan and mix. Place on a plate and sprinkle with grated cheese and parmesan.
3. The sauce has about 200 Kcal per serving.
4. Tip: If you want it to be completely low in calories, you can leave out the cheese at the end or use e.g., Zucchini or carrot spaghetti. To do this, cut the vegetables in the shape of spaghetti or ribbon noodle with the vegetable peeler or spiral cutter, add the sauce to the pan, stir and simmer with the lid on for a few minutes until the vegetables are cooked.