Iron-rich: creamy linguine
4 Servings
Ingredients
| Quantity | 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 |
Directions
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@...