QUICK AND CREAMY HAM FETTUCCINI
This elegant and easy Creamy Ham Fettuccine is Angie Smith's own version of an old Italian favorite and has earned top honors with friends and family. "It's my most requested dish," notes the Clarksville, Tennessee cook. "I really like the thicker texture of the sauce, which is great with any hearty pastas, such as whole wheat tortellini or penne-and I sometimes add peas for extra nutrition."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. , Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in the ham, 1/2 cup cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; serve with sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 808 calories, Fat 59g fat (35g saturated fat), Cholesterol 213mg cholesterol, Sodium 1102mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
CREAMY FETTUCCINE WITH HAM AND PEAS
When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CREAMY HAM AND FETTUCCINE
Quick-cooking refrigerated pasta helps get creamy fettuccine on your dinner table super fast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package.
- In 12-inch skillet, heat oil over medium-high heat. Add garlic and onions; cook 1 minute. Add ham and peas; cook 1 to 2 minutes, stirring frequently, until hot.
- Reduce heat to low. Stir in yogurt, dressing and milk. Add fettuccine; cook 2 to 3 minutes, stirring constantly, until hot.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g
FETTUCCINE WITH HAM AND CREAM
This delicious recipe is from an Italian cooking book that I just recently received from Barnes & Noble.com Extremely easy recipe to make and can cut in 1/2 if serving as a side dish. My DS & DH just devoured this last night!
Provided by Chippie1
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut ham into small chunks.
- Melt butter in a medium frying pan.
- Add shallots& ham and cook until golden.
- Season with salt& pepper, to taste.
- Stir in the cream and keep warm over low heat while the pasta is cooking.
- Boil the pasta in a large pan of boiling water.
- Cook"al dente".
- Drain pasta& mix with sauce.
- Serve immediately.
Nutrition Facts : Calories 628, Fat 33.6, SaturatedFat 19.6, Cholesterol 167.7, Sodium 326.7, Carbohydrate 64.2, Fiber 2.8, Sugar 1.8, Protein 18.1
FETTUCCINE WITH HAM, MUSHROOMS AND CREAM
This comes from one of my cookbooks I've had for awhile. It is a pasta book that covers how to make home made pasta- all kinds. I generally pull this out during the holiday's when I'm stuck on what else can I do with the leftover ham.
Provided by Melba Sundevil
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil water and add noodles cooking until al dente.
- Melt butter in large skillet over medium heat. Add onions and cook until golden brown.
- Add ham and continue cooking until lightly colored (1-2 minutes).
- Raise heat to medium high and add mushrooms. Season lightly with salt and pepper (be careful with the salt since the ham is already salty).
- Continue cooking stirring occasionally until all the water that the mushrooms give off has evaporated (4-5 minutes).
- Pour in cream and cook, stirring frequently unti it has reduced by half.
- Remove skillet from heat.
- When pasta is cooked, drain and add it to the skillet, tossing to coat noodles.
- Add grated cheese and sprinkle with salt and pepper once more before serving.
Nutrition Facts : Calories 862, Fat 44.1, SaturatedFat 25.1, Cholesterol 233.6, Sodium 753.7, Carbohydrate 86.9, Fiber 4.7, Sugar 4, Protein 31.3
FETTUCCINE WITH HERBS, BUTTER AND CREAM
Steps:
- Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately.
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
FETTUCCINE WITH GARLIC HERB BUTTER
This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Provided by Jan
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g
FETTUCCINE WITH MINT, PEAS, HAM, AND CREAM
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
- Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
- Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.
FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM
Categories Milk/Cream Cheese Dairy Garlic Herb Pasta Pork Tomato Sauté Quick & Easy High Fiber Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
- Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
- Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
- Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.
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