Fettuccine With Ham and Spinach

olive oil cooking spray or other vegetable cooking spray
8 ounces uncooked fettuccine pasta
1 small clove garlic, pressed or minced
6 ounces 97% to 99% fat free ham, sliced 1-inch long by 1/8- inch thick strips
6 ounce package fresh spinach, coarsely chopped
1 large egg
1 cup nonfat evaporated skim milk
1/4 teaspoon salt
1/8-teaspoon fresh ground black pepper
1/16 teaspoon fresh ground nutmeg
1/2 cup finely grated fresh Parmesan cheese, preferably Asiago, divided in half

1. Cook pasta al dente, according to package directions, 7 to 10 minutes without fat or salt. Rinse, drain and set aside.

2. While pasta cooks, bowl, whisk egg together well with milk, salt, pepper and nutmeg in a small bowl and set aside.

3. Spray a large nonstick or stick resistant skillet with cooking spray and heat over medium-high. Add garlic to pan and sauté about 15 seconds before adding ham and spinach. Sauté 3 minutes or until spinach has wilted.

4. Reduce heat to medium low and add pasta and egg/milk mixture to pan. Gently stir all ingredients together and continue to cook until egg/milk mixture has thickened, about 4 minutes. Do not boil. Stir/toss 1/4 cup Parmesan cheese into pasta and serve divided on to four plates. Top each serving with 1 tablespoon of the remaining grated Parmesan.

Add comment