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).
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.
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.
Pasta carbonara is usually made with bacon, eggs and loads of cheese, so to clean it up while keeping the dish taste bud-friendly, we're replaced the bacon with chicken, cut down on egg and cheese, and added mixed veggies.