Fettuccine in Lemon Cream Sauce

Title:
Fettuccine in Lemon Cream Sauce

Yield:
4 Servings

Categories:
Asparagus,
Green
beans,
Ham,
Main
Dishes,
Pasta




Ingredients:





     8 oz Uncooked fettuccine


     6 oz Cooked ham, in 2x1/2"


          -strips, 1 1/2 cups


     2 tb Margarine


     9 oz Pkg. frozen asparagus cuts


          -or green beans, drained


   3/4 c  Whipping cream, half and


          -half or, evaporated skim


          -milk


     1 tb Lemon juice


     1 ts 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.


 


 NOTES : Per 1/6 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@sojourn.com


 


 From: Roberta Banghart 


 


 Date: Sun, 29 Dec 1996 13:36:33 -0500