Iron-rich: creamy linguine

4 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1Onion, chopped
1Garlic clove, minced
1poundsMushrooms, sliced
1teaspoonDried thyme
¼teaspoonNutmeg
2tablespoonsAll-purpose flour
2cupsSoy milk, or 2% milk
1poundsLinguine, or spaghetti
1cupBlack Forest ham, cubed
½cupFresh parsley, chopped
¾teaspoonSalt
½teaspoonPepper

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@...