Italian Country Linguine
Ham, mushrooms, tomatoes, and a broth-based sauce make this linguine an appetizing meal or buffet item.
Serves: 4 servings
- 8 ounces linguine pasta
- 4 ounces ham, at least 97% lean, thinly sliced and cut into thin strips
- 1 teaspoon crushed fresh garlic
- 2 cups thinly sliced fresh mushrooms
- 3 tablespoons dry white wine or chicken broth
- 2 cups coarsely chopped fresh plum tomatoes (about 4 medium)
- 1 teaspoon dried oregano
- 1/4 cup sliced scallions
- 1/4 cup grated nonfat or regular Parmesan cheese
- 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 begins to brown.
- Add the mushrooms and wine or broth to the skillet, and stir-fry for about 2 minutes, or until the mushrooms begin to release their juices. Add a little more broth or wine if the skillet becomes too dry.
- Add the tomatoes and oregano to the skillet, and reduce the heat to medium. Cover and cook for about 3 minutes, or just until the tomatoes are heated through and are beginning to soften.
- Add the pasta and scallions to the skillet, and toss to mix well. Serve hot, topping each serving with a tablespoon of Parmesan.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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