Print Options

Back to Straw and Hay >

Include these items:

Select reviews >

Taste of Home Logo

Straw and Hay

Straw and Hay
Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more!
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup milk
  • 1/2 cup 4% cottage cheese
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup shredded Parmesan cheese, divided
  • 8 ounces uncooked fettuccine
  • 1/2 cup cubed fully cooked ham (4 ounces)
  • 1 garlic clove, minced
  • 1/2 cup frozen peas, thawed

Directions

  • In a blender, combine the milk, cottage cheese and cornstarch; cover
  • and process until smooth. Transfer to a small saucepan; add the
  • salt, pepper and nutmeg. Cook and stir over medium heat until
  • mixture comes to a boil Cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese
  • until melted.
  • Cook fettuccine according to package directions. Meanwhile, in a
  • large nonstick skillet coated with cooking spray, cook ham and
  • garlic for 2 minutes. Add peas; cook until heated through. Remove
  • from the heat; stir in cheese sauce.
  • Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining
© Taste of Home 2013

2 of 2

Straw and Hay (continued)

Directions (continued)

  • Parmesan cheese. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 237 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 473 mg sodium, 33 g carbohydrate, 2 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013