Fettuccine in lemon cream sauce

 
                      Fettuccine in Lemon Cream Sauce
 
 Recipe By     : Pillsbury, Pasta, Rice & Beans/bobbi744@sojourn.com
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Asparagus                        Green Beans
                 Ham                              Main Dishes
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        uncooked fettuccine
    6      ounces        cooked ham, in 2x1/2" strips -- 1 1/2  cups
    2      tablespoons   margarine
    9      ounce pkg.    frozen asparagus cuts or green beans -- drained
      3/4  cup           whipping cream, half and half or -- evaporated skim
 milk
    1      tablespoon    lemon juice
    1      teaspoon      grated lemon peel -- if desired
 
 Cook fettuccini to desired doneness as directed on pkg. Drain and keep
 warm. Meanwhile, melt margarine in lg. skillet or Dutch oven over Low heat.
 Add ham and asparagus or beans. Cook and stir for 3-4 mins. or until well
 heated. Stir in cream, lemon juice and lemon peel, if using. Mixture will
 look curdled. Cook over Low heat for 3 minutes or until mixture thickens
 slightly and is smooth, stirring frequently. Immediately stir in cooked
 fettuccine. Toss to coat with sauce. Garnish with additional lemon peel.,
 if desired. 
 
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 NOTES : Per 1/6 of recipe: 330 cals., 90 mg. chol., 18 g. fat.
 Can easily be cut in half.