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Italian Country Linguine

Categories: Entertaining, Low-fat, Pasta Dishes
Type: Main Dishes

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

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  1. Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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