Ham Mushroom Fettuccine Recipe

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

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1-1/3 cups: 334 calories, 8g fat (1g saturated fat), 29mg cholesterol, 876mg sodium, 46g carbohydrate (0 sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 vegetable.

  • 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
  1. Cook fettuccine according to package directions.
  2. 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.
  3. 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.
Originally published as Ham Mushroom Fettuccine in Light & Tasty December/January 2002, p29

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ConnieK User ID: 282614 33349
Reviewed Jul. 6, 2012

"Nice blend of flavors and a good way to use up leftover ham."

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