| Fettuccine in Lemon Cream Sauce
8 ounces of uncooked fettuccine
6 ounces of cooked ham, in 2x1/2"
2 tablespoons of margarine
9 ounce package of frozen asparagus cuts
3/4 cup of whipping cream, half and half
1 tablespoon of lemon juice
1 teaspoon Grated lemon peel, garnish |
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Cook fettuccini to desired doneness as directed on pkg. Drain and keep warm. Meanwhile, melt margarine in lg. skillet or Dutch oven over Low heat. Add ham and asparagus or beans. Cook and stir for 3-4 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. NOTES : Per 1/6 of recipe: 330 cals., 90 mg. chol., 18 g. fat. Can easily be cut in half. Posted to MC-Recipe Digest V1 #358 Recipe by: Pillsbury, Pasta, Rice & Beans/bobbi744@sojourn.com From: Roberta Banghart <bobbi744@sojourn.com> Date: Sun, 29 Dec 1996 13:36:33 -0500
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