Mushroom & Ham Fettuccine
A scrumptious dish that's perfect after a long, hard day at work. Leftovers freeze well which can make it the perfect lunch too!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, fettuccine
|
|
| 3 | tablespoons |
butter
|
|
| 2 | cups |
ham
diced |
*
|
| 2 | cups |
mushrooms
thinly sliced |
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, fettuccine
|
|
| 45 | ml |
butter
|
|
| 473 | ml |
ham
diced |
*
|
| 473 | ml |
mushrooms
thinly sliced |
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Cook fettucine according to package directions; drain and keep warm.
Meanwhile in a large skillet over medium heat, melt butter.
Add ham and mushrooms; cook, stirring frequently, about 5 minutes.
Add cream, increase heat to medium-high; boil 5 to 7 minutes or until mixture coats back of spoon.
Stir in half of the cheese. Add fettucine; toss to combine.
Sprinkle with pepper and remaining cheese.
