Fettuccine in lemon cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked fettuccine |
| 6 | ounces | Cooked ham, in 2x1/2\" strips, 1 1/2 cups |
| 2 | tablespoons | Margarine |
| 9 | ounces | Pkg. frozen asparagus cuts or green beans, drained |
| ¾ | cup | Whipping cream, half and half or, evaporated skim milk |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Grated lemon peel, if desired |
Directions
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.
NOTES : Per ⅙ of recipe: 330 cals., 90 mg. chol., 18 g. fat. Can easily be cut in half.
Posted to MC-Recipe Digest V1 #358 Recipe by: Pillsbury, Pasta, Rice & Beans/bobbi744@...
From: Roberta Banghart <bobbi744@...> Date: Sun, 29 Dec 1996 13:36:33 -0500