Ham Mushroom Fettuccine Recipe

Ham Mushroom Fettuccine Recipe photo by Taste of Home

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I like the fact that I can make this creamy pasta toss in about half an hour, yet it tastes like I spent hours in the kitchen. It's also a great way to use up leftover ham. —Michelle Armistead of Keyport, New Jersey

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Diabetic Friendly

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Ham Mushroom Fettuccine Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

12 ounces uncooked fettuccine
3/4 pound fully cooked lean ham, cubed
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 pound fresh mushrooms, sliced
1 tablespoon all-purpose flour
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1-1/4 cups fat-free evaporated milk
1/2 cup frozen peas, thawed
2 tablespoons reduced-fat sour cream

Directions

Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside. Add onion to skillet; saute for 4 minutes. Add mushrooms; saute 3 minutes longer. Stir in the flour, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add peas and sour cream. Cook 2 minutes longer. Drain fettuccine; stir into the mushroom mixture. Add ham; heat through. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 334 calories, 8 g fat (1 g saturated fat), 29 mg cholesterol, 876 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.

Originally published as Ham Mushroom Fettuccine in Light & Tasty December/January 2002, p29