1/2 lb low-sodium lean ham, no added nitrates or nitrites, cut into 1/2-inch cubes
8 oz whole-wheat linguine (TRY: Jovial Foods 100% Organic Einkorn Whole Wheat Pasta - Linguine)
1/4 cup plain Greek yogurt (avoid using nonfat)
6 radishes, halved and thinly sliced
1/4 cup minced radish tops, rinsed well and patted dry, optional
In a large nonstick skillet on medium, heat oil. Add onion and sauté for 3 minutes, stirring occasionally. Add pepper and ham and continue cooking for 2 minutes more. Remove mixture from heat and set aside.
In a large pot, cook linguine al dente according to package directions. Drain quickly, then immediately return linguine to hot pot. Crack egg over top of linguine and use a pasta fork to gently fold and stir egg into pasta, about 1 minute. When egg has turned opaque and thick, add reserved pepper-ham mixture to linguine. Gently toss to combine. Add yogurt and radishes and gently toss to combine. Serve hot, garnishing with radish tops (if using).
Don’t Underestimate Spuds: Potatoes have been treated unfairly over the years, but the redskins in this recipe provide about half of this recipe’s vitamin C and potassium – you’ll meet nearly 30% and 33% of your DV of the two nutrients, respectively, in 1 hearty serving. While the well-known immunity vitamin is also necessary for the formation of collagen and the healing of wounds, the mineral potassium may help lower blood pressure.
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.
We've taken your favorite classic carbonara and reinvented it with the same velvety texture that you're used to - but without the cream. Fresh asparagus adds a touch of color and texture, while chicken sausage stands in for bacon to provide meaty flavor.