Simple and pretty, serve
this pasta with some crusty bread and salad with vinegrette.
A great use for leftover holiday ham.
Linguine
with 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.
Nutrition Facts:: Calories
516 calories Protein 25 grams Fat 25 grams Sodium 1001 milligrams
Cholesterol 238 milligrams
Recipe provided courtesy
of Pork, Be Inspired®.
