I am trying to eat more whole wheat pasta because it is healthier than regular pasta. The problem is that whole wheat pasta is usually chewy and tastes like cardboard! I have found the angel hair to be the best because it takes and chews the most like regular pasta.
Yield: 2 to 4 servings
8 oz uncooked angel hair whole wheat pasta
1 c diced cooked ham
1/2 c grated Parmigiano-Reggiano cheese
1/4 c reduced-fat sour cream
1/2 tsp kosher salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 tsp coarsely ground black pepper
2 Tbsp minced fresh parsley
- Cook pasta according to package directions. When pasta is nearly done cooking, reserve 1/2 cup pasta water. Drain the pasta when finished cooking.
- Meanwhile, heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until heated. Add cooked pasta and stir well.
- Combine cheese, sour cream, salt, eggs and garlic, stirring with a whisk. Add the reserved pasta water to the egg mixture in a thin stream, stirring with a whisk.
- Pour egg mixture over pasta mixture; stir well to coat. Reduce heat. Cook over low heat 3-5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper and parlsey.
© Susanne Leighton-Brooder, 2007