Carrots and Ham in Gingered Chicken Broth Pasta Sauce

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 12 small onion, 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
• 14 lb carrot, shredded (about 1 cup packed)
• 12 teaspoon finely grated fresh gingerroot
• 2 tablespoons finely chopped fresh Italian parsley

1. In a large skillet or saucepan on medium heat, heat the oil with the garlic and onion.
2. When the onion and garlic sizzle, add the ham and saute about 1 minute.
3. Add the broth, raise the heat, and bring to a simmer.
4. Stir in carrots and ginger.
5. When broth returns to a boil, stir in parsley.
6. Pour over (or toss with) cooked pasta, preferably spaghetti, linguine, or fettuccine.

olive oil, garlic, onion, light ham, chicken broth, carrot, gingerroot, fresh italian parsley

Taken from www.food.com/recipe/carrots-and-ham-in-gingered-chicken-broth-pasta-sauce-55774 (may not work)