Angel Hair with Ham and Artichoke Hearts
Angel hair pasta is very fine, and requires a delicate sauce. This dish has been perfectly balanced!
Serves: 4 servings
- 8 ounces capellini (angel hair) pasta
- 5 ounces ham, at least 97% lean, thinly sliced and cut into thin strips
- 1 teaspoon crushed fresh garlic
- 1 cup coarsely chopped frozen (thawed) or canned (drained) artichoke hearts
- 1/4 cup chicken broth or dry white wine
- 3/4 teaspoon dried Italian seasoning
- 1 cup nonfat or low-fat ricotta cheese
- 1 cup skim or low-fat milk
- 2 tablespoons grated nonfat or regular Parmesan cheese
- 1/4 teaspoon ground white pepper
- To make the sauce, place all of the sauce ingredients in a blender or food processor, and blend until smooth. Set aside.
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the ham and garlic, and stir-fry for about 2 minutes, or until the ham is lightly browned.
- Add the artichoke hearts, broth or wine, and Italian seasoning to the skillet, and cook uncovered for about 2 minutes, or until the artichoke hearts are heated through and the liquid is reduced by half.
- Reduce the heat to medium, add the pasta to the skillet, and toss to mix well. Pour the sauce over the pasta mixture, and toss gently for a minute or 2, or until the sauce is heated through. (Do not allow the sauce to boil.) Add a little more milk if the sauce seems too dry. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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