Parma Ham and Mushroom Ribbons

(SERVES 4)

• 225 g/8 oz Papardelle (wide ribbon noodles)
• 25 g/1 oz/2 tbsp low-fat spread
• 100 g/4 oz button mushrooms, sliced
• 1 small garlic clove, crushed
• 90 ml/6 tbsp very low-fat crème fraiche
• Salt and freshly ground black pepper
• 1.5 ml/ ¼ tsp grated nutmeg
• 30 ml/2 tbsp chopped parsley
• 75 g/3 oz wafer-thin slices lean Parma ham, cut into thin strips
• 20 ml/4 tsp grated Parmesan cheese

To Serve:

• Mixed Leaf Salad

Cook the pasta according to the packet directions. Drain and return to the pan. Meanwhile, melt the low-fat spread in a saucepan and add the mushrooms and garlic. Cook gently, stirring, for 3 minutes until soft and the juices run. Stir in the crème fraiche, a little salt and pepper, the nutmeg and parsley and blend well. Add to the Papardelle with the Parma ham and toss gently until piping hot. Pile on to warmed plates, sprinkle with the Parmesan and serve with Mixed Leaf Salad.