Lemon Pasta with Ham
This is an incredibly easy recipe that has a nice, unique flavor. This recipe of mine emerged from a recipe I saw in Martha Stewart’s Everyday Food. Her recipe, Herbed Spaghetti with Pasta, caught my eye because it called for wheat pasta. I have some leftover wheat pasta from when I made my Pancetta and Sage with Linguini Pasta so I figured this would be a great way to use the rest of it.
Martha’s recipe utilizes butter, but in my attempt to be healthier (i.e., look good for the summer!) I substituted it for olive oil. I also really wanted to emphasis the fresh lemon flavor so I used a lot more lemon zest and juice than what her recipe calls for. Lastly, I included a little thinly sliced ham (apple smoked ham–yum!) to add a nice warm flavor to the dish and provide an extra dimension.
Here is the recipe I used (for four people). If you make this, don’t worry too much about measurements—just go with what tastes right for you:
- 4 Servings of wheat spaghetti or linguini (about 8 oz, or 4 cups cooked)
- 1-2 tbsp Olive oil
- 4 oz Ham, thinly sliced
- 2 Lemons, zested and juiced
- 1 ½ cups Parsley, chopped
- Salt & pepper
- Over high heat, bring a large pot of water to boiling. Add a generous amount of salt to the water and add pasta. Cook until pasta is al dente.
- While waiting for water to boil and pasta to cook in step one, add olive oil and ham to a pan over medium heat. Let cook until ham is thoroughly warmed and begins to brown. Set aside.
- Once pasta is ready, drain and place pasta back into the pot. Do not rinse! You need the starch to help the lemon juice stick to the pasta.
- Mix in the zest and juice from the two lemons, as well as, the parsley.
- Add salt & pepper to taste.
- Place pasta in serving dishes and sprinkle ham on top. You may also want to add a little parsley on top to garnish.