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Fettuccine in Lemon Cream Sauce

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 ounces pasta, fettuccine
uncooked
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6 ounces inch ham
cooked, cut in 2 x 1/2 inch strips
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2 tablespoons margarine
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9 ounce asparagus
frozen, or green beens, drained
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¾ cup heavy whipping cream
half and half or, evaporated , skim, milk
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1 tablespoon lemon juice
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1 teaspoon lemon zest
grated, if desired
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta, fettuccine
uncooked
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ham
cooked, cut in 2 x 1/2 inch strips
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3E+1 ml margarine
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260.1 ml/g asparagus
frozen, or green beens, drained
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177 ml heavy whipping cream
half and half or, evaporated , skim, milk
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15 ml lemon juice
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5 ml lemon zest
grated, if desired
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 42149% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 97mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 24% Vitamin C 8%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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