FETTUCCINE ALFREDO WITH HAM
This is an easy to make pasta that will leave your guests with their mouths open, wanting more!
Provided by Margie Tefel
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 8
Number Of Ingredients 5
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.
- In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 43.4 g, Cholesterol 105.9 mg, Fat 31.5 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 18 g, Sodium 458.3 mg, Sugar 2.1 g
HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
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. Stir asparagus into pot in the last five minutes of cooking; drain.
- While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
- Toss pasta and asparagus with sauce and serve immediately.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
FETTUCCINE WITH HAM & ASPARAGUS
A quick and easy meal featuring creamy fettuccine alfredo, cooked asparagus and finely chopped ham.Per serving: 260 calories, 11 g total fat, (4.5 g saturated fat, 0 g trans fat), 60 mg cholesterol, 970 mg sodium, 26 g carbohydrate, 2 g fibre, 5 g sugars, 16 g protein. % DV: 10% vitamin A, 6% vitamin C, 20% calcium, 10% ironCourtesy of Knorr
Provided by Food Network Canada
Categories cheese,dinner,Italian,Main,pasta,pork,quick and easy,vegetables
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt margarine in medium saucepan over medium heat and cook ham, stirring occasionally, until lightly golden, about 3 minutes. Stir in milk and water. Bring to a boil over high heat.
- Stir in Knorr® Sidekicks® Pasta - Fettuccine Alfredo. Return to boil, then reduce heat slightly and cook, stirring occasionally, 8 minutes or until pasta is tender.
- 3.
- Remove from heat. Stir in asparagus and 2 Tbsp. (30 mL) cheese. Let stand covered 3 minutes. Stir and sprinkle with remaining cheese.
FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
- Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
- Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!
FETTUCCINI ASPARAGUS ALFREDO WITH HAM
Tomorrow's lunch. From: Desperation Dinners by Beverly Mills and Alicia Ross, published in the Raleigh (NC) News and Observer. Edited to add: Very easy to put together and enjoyed by all. Makes five servings if you have other stuff on the side.
Provided by Impera_Magna
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart Dutch oven or soup pot. When the water reaches a rapid boil, add pasta and cook until just tender, according to the package directions, about 11 to 13 minutes.
- Meanwhile, rinse asparagus and snap off the tough ends. Cut the spears into 1 1/2-inch to 2-inch pieces. Place in a microwave-safe casserole with a lid. Cover and nuke for 3 minutes, until asparagus is just tender-crisp. Remove from microwave and leave covered to continue to steam. Set aside.
- In a saucepan, heat Alfredo sauce, milk, and wine, if using.
- When the pasta is done, drain well and place on a large pasta platter. Top with steamed asparagus, chopped ham, and then the sauce. Toss well and serve with Parmesan cheese, if desired.
- Note: Prepared Alfredo sauce is found alongside of other jarred pasta sauces and also in the refrigerated pasta section in most grocery stores.
- Note: Marsala, a fortified wince, is found alongside sherry in the wine section of the supermarket or liquor store. You may sub white grape juice if desired.
Nutrition Facts : Calories 248.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 54.2, Sodium 435.2, Carbohydrate 37.8, Fiber 2.3, Sugar 2.3, Protein 17.3
PASTA WITH ASPARAGUS
Steps:
- Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
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
ASPARAGUS FETTUCCINE
Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.
Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
BOW-TIES WITH HAM
Turn leftover ham into something special with tender pasta, rich Alfredo sauce, fresh asparagus, colorful sun-dried tomatoes and creamy cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
- Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.
Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 20 g, ServingSize 1 Serving (1 1/3 Cup), Sodium 930 mg, Sugar 3 g, TransFat 1 g
FETTUCCINE ALFREDO WITH ASPARAGUS RECIPE
Provided by á-3145
Number Of Ingredients 8
Steps:
- Step 1 Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Step 2 Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan. Notes Variations • Fettuccine Alfredo Eliminate the asparagus. • Fettuccine Alfredo with Ham and Peas Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients. • Fettuccine Alfredo with Fresh Mixed Herbs Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end. • Fettuccine Alfredo with Parsley and Sage Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
ARTICHOKE HAM FETTUCCINE
"I like fixing dinner when my mom is going to be late coming home from work," says high-schooler Katie Anderson in Spokane, Washington. "This pasta dish is so different and delicious. Artichokes and ripe olives give it a flavor that's special."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.
Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1038mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
FETTUCCINE ALFREDO
Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It's just that easy to create a rich and satisfying dinner in just 25 minutes. This top-rated recipe is a home cook favorite-try it tonight and find out why.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
- In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.
Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 15 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 1/2 g
ASPARAGUS HAM FETTUCCINE
Rebecca Baird (below), a field editor from Salt Lake City, utah sent the recipe for this entree that is quick to fix for every day but is also perfect as a special meal to share with another person.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside., In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.
Nutrition Facts : Calories 750 calories, Fat 44g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 1338mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 4g fiber), Protein 46g protein.
FETTUCCINE ALFREDO WITH ASPARAGUS
From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.
Provided by Thea
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
- VARIATIONS.
- Fettuccine Alfredo: Eliminate the asparagus.
- Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
- Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
- Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
- Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.
Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21
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