Ingredients
- 12 ounces spaghetti whole wheat, dry
- 2 ounces or approx. 4 slices - Black Forest Ham cut into 1-in. squares
- 1 cup low-fat swiss cheese shredded
- 3 cups green beans fresh, trimmed and cut in 1-in pieces
- 2 Tablespoons garlic clove minced
- 1 Tablepsoon dijon mustard
- 1 Tablespoon olive oil
- 1/2 cup parsley fresh, chopped
- 1 teaspoon basil dried
- 1 teaspoon black pepper
- 1 teaspoon onion powder
Servings: 1.5 cup servings
Units:
Instructions
- In a large pot, boil water. Add whole wheat spaghetti and cook until al dente. Keep 1 cup of pasta water to use later; drain the rest.
- In a large saucepan at medium heat, combine olive oil and garlic. Stir to evenly cook until garlic is lightly golden brown; approximately 3-5 minutes.
- Add ham and cook, stirring continuously, for 1-2 minutes. Next, add green beans, black pepper, onion powder and dried basil leaves. Stir until well incorporated.
- Cover and let green beans cook at low heat for 5-7 minutes. Stir occasionally to avoid garlic and ham from burning.
- Next, add Dijon mustard, Swiss cheese, and the ½ cup of reserved pasta water. Cook and continue tossing until the mixture has thickened into a sauce; approximately 1-2 minutes.
- Add in cooked spaghetti and toss until well incorporated. Toss in chopped parsley.
- Serve into 4 bowls. Spoon any remaining sauce over spaghetti noodles.
Recipe Notes
