 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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 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 king arthur unbleached 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:
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.
|
|