Ham And Asparagus Fettuccine Recipes

HAM AND ASPARAGUS FETTUCCINE

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.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al denté.
• 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.

ASPARAGUS HAM FETTUCCINE

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.

FETTUCCINE WITH HAM AND ASPARAGUS

Steps:

• Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
• In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
• Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

FETTUCCINE WITH HAM & ASPARAGUS

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.

CREAMY HAM AND FETTUCCINE

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.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

FETTUCCINI ASPARAGUS ALFREDO WITH HAM

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.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.
• Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.
• Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.

FETTUCCINE WITH COUNTRY HAM AND VEGETABLES

Steps:

• Bring large pot of salted water to boil. Add carrot and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer carrot to strainer and cool. Add asparagus to boiling water and cook until just tender, about 3 minutes. Using slotted spoon, remove asparagus pieces, reserving tips for garnish. Add pasta to boiling water and cook until just tender but still firm to bite, stirring occasionally. Drain pasta. Return to same pot.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper; sauté 2 minutes. Add cream and simmer until slightly thickened, about 5 minutes. Mix in 1/2 cup grated Parmesan cheese and country ham.
• Add carrot and asparagus pieces to sauce. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4 plates. Garnish with asparagus tips. Serve, passing additional Parmesan separately.