Fettuccine in Lemon Cream Sauce

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Title: Fettuccine in Lemon Cream Sauce
Yield: 4 Servings
Categories: Asparagus, Green beans, Ham, Main Dishes, Pasta


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
1 tb Lemon juice
1 ts Grated lemon peel, if

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