Fettuccine in Lemon Cream Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, fettuccine
uncooked |
|
| 6 ounces | inch |
ham
cooked, cut in 2 x 1/2 inch strips |
*
|
| 2 | tablespoons |
margarine
|
|
| 9 | ounce |
asparagus
frozen, or green beens, drained |
|
| ¾ | cup |
heavy whipping cream
half and half or, evaporated , skim, milk |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated, if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, fettuccine
uncooked |
|
|
ham
cooked, cut in 2 x 1/2 inch strips |
*
|
||
| 3E+1 | ml |
margarine
|
|
| 260.1 | ml/g |
asparagus
frozen, or green beens, drained |
|
| 177 | ml |
heavy whipping cream
half and half or, evaporated , skim, milk |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated, if desired |
|
Directions
Cook fettuccini to desired doneness as directed on package Drain and keep warm.
Meanwhile, melt margarine in large skillet or Dutch oven over Low heat.
Add ham and asparagus or beans.
Cook and stir for 3 to 4 minutes 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.
