Asparagus Ham Fettuccine Recipe

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Asparagus Ham Fettuccine Recipe
Asparagus Ham Fettuccine Recipe photo by Taste of Home
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Asparagus Ham Fettuccine Recipe

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Rebecca Baird (below), a field editor from Salt Lake City, utah sent the recipe for this entree that is quick to fix for every day but is also perfect as a special meal to share with another person.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 pound fully cooked ham, julienned
  • 1/4 cup chopped walnuts
  • 1 green onion, chopped
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese. Yield: 2 servings.
Originally published as Asparagus Ham Fettuccine in Taste of Home June/July 2005, p57

Nutritional Facts

1 cup: 750 calories, 44g fat (17g saturated fat), 101mg cholesterol, 1338mg sodium, 51g carbohydrate (3g sugars, 4g fiber), 46g protein.

  • 4 ounces uncooked fettuccine
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 pound fully cooked ham, julienned
  • 1/4 cup chopped walnuts
  • 1 green onion, chopped
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
  2. In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese. Yield: 2 servings.
Originally published as Asparagus Ham Fettuccine in Taste of Home June/July 2005, p57

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