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
¼ teaspoon salt
1/8-teaspoon fresh ground black pepper
1/16 teaspoon fresh ground nutmeg
½ cup finely grated fresh Parmesan cheese, preferably Asiago, divided in half
Cook pasta al dente, according to package directions, 7 to 10 minutes without fat or salt. Rinse, drain and set aside.
While pasta cooks, bowl, whisk egg together well with milk, salt, pepper and nutmeg in a small bowl and set aside.
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.
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 ¼ cup Parmesan cheese into pasta and serve divided on to four plates. Top each serving with 1 tablespoon of the remaining grated Parmesan.
Yield: About 4 1 ½ servings at approximately 378 calories; 7.5 grams total fat; 3.8 grams saturated fat; 84 cholesterol; 54.3 grams carbohydrate; 3.7 grams dietary fiber; 29.2 grams protein; 1108 milligrams sodium.
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