Linguine with Ham
Simple and delicious, serve this pasta with some crusty bread and a mixed green salad with a balsamic vinaigrette. A great use for leftover holiday ham.
4 ounces linguine
4 ounces spinach linguine
2 tablespoons butter or margarine
1/2 pound fully-cooked ham, cubed (about 1 1/2 cups)
1 cup sliced fresh mushrooms
1 (8-ounce) carton light cream
2 large egg yolks, well beaten
1/2 cup freshly grated Parmesan cheese
- In a 6-quart Dutch oven cook linguines according to package directions. Drain, return to Dutch oven. Add butter, ham, and mushrooms.
- In a small bowl combine whipping cream and egg yolks; beat well. Slowly stir the egg mixture into the linguine, mixing well. Add 1/4 cup of the grated Parmesan cheese. Cook over medium heat till thickened, stirring gently. Spoon onto individual serving plates. Sprinkle with the remaining Parmesan cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 516 calories Protein 25 grams Fat 25 grams Sodium 1001 milligrams Cholesterol 238 milligrams.
Recipe provided courtesy of National Pork Board.