Fettuccine with Ham Asparagus and Peas

6
Medium
Dinner

Characteristics

Without Eggs Without nuts Without peanuts High Calcium

Nutritional Facts Per Serving

500
Calories
25 g
Protein
65 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 500
  • Lipides 16 g
    • Saturated fat  9 g
  • Cholesterol 55 mg
  • Sodium  850 mg
  • Carbs 65 g
    • fiber  4 g
    • Sugar  4 g
  • Protein 25 g

Ingredients

  • 1/2 pound asparagus, ends trimmed
  • 1 pound Compliments Fettuccine
  • 2 tablespoons Compliments Butter
  • 1/2 - 3/4 pound boneless ham, cut into small cubes or pieces
  • 3 tablespoons Compliments Unbleached Flour
  • 1 - 1 1/2 cups Compliments Beef Broth
  • 1 1/2 cups Lucerne® Half and Half
  • 1/2 cup Compliments Shredded Parmesan Cheese
  • 1/2 cup Compliments Frozen Petite Peas
  • salt

Method

  1. In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.
  2. Add fettuccine and cook, stirring often, until pasta is tender to bite, about 12 minutes. 
  3. Meanwhile, cut asparagus into 1-inch pieces; separate tips from stems and set aside. 
  4. In a 12-inch nonstick frying pan, melt 1/2 tablespoon of the butter over medium-high heat. Add ham and cook, stirring often, until meat is lightlybrowned, 2-3 minutes. With a slotted spoon, transfer ham to a plate and set aside.
  5. Add remaining butter to pan. When melted, add flour and whisk vigorously until a paste forms. Whisk over the heat until paste sizzles, about 1 minute. 
  6. In a small bowl, mix together 1 cup of broth and the half and half. Add broth mixture to the pan, a little at a time, whisking constantly with each addition until sauce is completely smooth. Simmer sauce, stirring often, until it thickens, 2-3 minutes.
  7. Whisk in cheese until melted. Remove from heat and keep warm.
  8. When pasta has cooked for 12 minutes, add the asparagus stems to the water with the pasta and boil 2 minutes. Add asparagus tips and peas; cook until asparagus is tender-crisp when pierced, about 1 minute. 
  9. Drain pasta and vegetables, then return them to the cooking pan and add ham and sauce.
  10. Gently toss mixture until blended. If pasta seems dry, mix in an additional 1/2 cup broth. Transfer to plates and serve immediately.

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