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Fettuccine in Lemon Cream Sauce
Recipe By : Pillsbury, Pasta, Rice & Beans/bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Green Beans
Ham Main Dishes
Pasta
Amount Measure Ingredient -- Preparation Method
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8 ounces uncooked fettuccine
6 ounces cooked ham, in 2x1/2" strips -- 1 1/2 cups
2 tablespoons margarine
9 ounce pkg. frozen asparagus cuts or green beans -- drained
3/4 cup whipping cream, half and half or -- evaporated skim
milk
1 tablespoon lemon juice
1 teaspoon grated lemon peel -- if desired
Cook fettuccini to desired doneness as directed on pkg. Drain and keep
warm. Meanwhile, melt margarine in lg. skillet or Dutch oven over Low heat.
Add ham and asparagus or beans. Cook and stir for 3-4 mins. or until well
heated. Stir in cream, lemon juice and lemon peel, if using. Mixture will
look curdled. Cook over Low heat for 3 minutes or until mixture thickens
slightly and is smooth, stirring frequently. Immediately stir in cooked
fettuccine. Toss to coat with sauce. Garnish with additional lemon peel.,
if desired.
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NOTES : Per 1/6 of recipe: 330 cals., 90 mg. chol., 18 g. fat.
Can easily be cut in half.
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