Heartbeat Spaghetti with Leek and Ham
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g spahetti
- 3 spring onion (s) with lots green
- 0.5 ½ pack ham, leaner, diced
- 2 tablespoon white wine, dry
- 100 ml vegetable stock
- 2 tablespoon parmesan, freshly grated or grated
- 1 teaspoon butter (semi-fat butter)
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- First you cook the spaghetti al dente.
- In a pan, the spring onions, which have been cut into coarse pieces, are fried in the semi-fat butter, and the diced ham is added to it. Are the spring onions light
- browned, you extinguish everything with white wine and the vegetable stock.
- Now you add the drained, still dripping spaghetti to the spring onions in the pan and season with pepper, a little salt and freshly plucked parsley. It is best to put a tablespoon of parmesan in the pan and mix in.
- Then put everything on a plate and sprinkle with the remaining parmesan.
- Since I always use whole wheat pasta, the dish has 5 p.
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