Iron-rich: creamy linguine

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 Onion, chopped
1 Garlic clove, minced
1 pounds Mushrooms, sliced
1 teaspoon Dried thyme
¼ teaspoon Nutmeg
2 tablespoons All-purpose flour
2 cups Soy milk, or 2% milk
1 pounds Linguine, or spaghetti
1 cup Black Forest ham, cubed
½ cup Fresh parsley, chopped
¾ teaspoon Salt
½ teaspoon Pepper

Quick and easy to make for company, this is a good dish but a little fat.

In large skillet, heat oil over medium heat; cook onion and garlic for about 5 minutes or until softened. Add mushrooms, thyme and nutmeg; cook, uncovered, for 5 minutes or until mushrooms release their juices. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, stirring, for 12 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain and toss with sauce, ham, ⅓ cup of the parsley, salt and pepper. Transfer to platter; garnish with remaining parsley.

Per serving: about 620 calories, 28 g Protein, 13 g fat, 96 g carbohydrate very high source fibre, excellent source iron.

Source: Canadian Living magazine Aug 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy" [-=PAM=-] PA_Meadows@...

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