Fettuccine with Peas and Ham Recipe

Summary

Difficulty LevelBetter BuyHealth IndexHealthy++
CuisineCourse
MethodMain Ingredient

Ingredients

 Unsalted butter5 Tablespoon
 Shallots6 , minced
 Mushrooms1⁄2 Pound, sliced
 Whipping cream1 1⁄4 Cup (20 tbs)
 Frozen peas10 Ounce, thawed (1 Package)
 Boiled ham4 Ounce, chopped
 Grated imported parmesan cheese1 Cup (16 tbs)
 Fettuccine1 Pound, cooked al dente and drained
 Ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4331 Calories from Fat 1886

% Daily Value*

Total Fat 211 g324.7%

Saturated Fat 126.7 g633.5%

Trans Fat 0 g

Cholesterol 685.3 mg

Sodium 2722.2 mg113.4%

Total Carbohydrates 426 g141.9%

Dietary Fiber 31.3 g125.2%

Sugars 51.7 g

Protein 146 g292.6%

Vitamin A 200.9% Vitamin C 113.3%

Calcium 169.6% Iron 92.8%

*Based on a 2000 Calorie diet

Directions

Heat butter in heavy large non-aluminum skillet.
Add shallots and saute until soft.
Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
Add cream and let boil 2 minutes.
Stir in peas and cook about 30 seconds.
Reduce heat to low; blend in ham, cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
Season to taste with salt and generous amount of pepper.
Turn into heated platter and serve.
Pass additional cheese, if desired.
Sauce can be prepared an hour or so ahead to point of adding peas.
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