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Iron-rich: creamy linguine
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| Artist: |
_ |
| Categories: |
Ham, Pastas & Noodles, Pork |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1
| | Onion, chopped | | 1
| | Garlic clove, minced | | 1
| lbs | Mushrooms, sliced | | 1
| tsp | Dried thyme | | 1/4
| tsp | Nutmeg | | 2
| tbsp | All-purpose flour | | 2
| cup | Soy milk, or 2% milk | | 1
| lbs | Linguine, or spaghetti | | 1
| cup | Black Forest ham, cubed | | 1/2
| cup | Fresh parsley, chopped | | 3/4
| tsp | Salt | | 1/2
| tsp | Pepper |
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Procedures:
| 1 | Quick and easy to make for company, this is a good dish but a little fat. | | 2 | In large skillet, heat oil over medium heat; cook onion and garlic for about 5 minutes or until softened. | | 3 | Add mushrooms, thyme and nutmeg; cook, uncovered, for 5 minutes or until mushrooms release their juices. | | 4 | Sprinkle with flour; cook, stirring, for 1 minute. | | 5 | Gradually whisk in milk; cook, stirring, for 12 minutes or until thickened. | | 6 | Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. | | 7 | Drain and toss with sauce, ham, 1/3 cup of the parsley, salt and pepper. | | 8 | Transfer to platter; garnish with remaining parsley. | | 9 | Per serving: about 620 calories, 28 g protein, 13 g fat, 96 g carbohydrate very high source fibre, excellent source iron. |
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