Asparagus Ham Fettuccine Recipes

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ASPARAGUS HAM FETTUCCINE



Asparagus Ham Fettuccine image

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.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

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 shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 750 calories, Fat 44g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 1338mg sodium, Carbohydrate 51g carbohydrate (3g sugars, Fiber 4g fiber), Protein 46g protein.

HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!

Provided by STEPHNDON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
  • While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  • Toss pasta and asparagus with sauce and serve immediately.

Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g

ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 ounces cream cheese, cubed
1/4 cup milk
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

ASPARAGUS HAM DINNER



Asparagus Ham Dinner image

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

FETTUCCINE WITH HAM AND ASPARAGUS



Fettuccine with Ham and Asparagus image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, pastas, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds fresh asparagus
Salt and freshly ground pepper to taste
3/4 pound dry fettuccine
2 tablespoons olive oil
1 cup diced, boiled ham (about 1/3 pound)
4 ripe plum tomatoes, peeled, seeded and diced
2 teaspoons finely chopped garlic
1/4 pound soft goat cheese, crumbled
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
Grated Asiago or Parmesan cheese to taste

Steps:

  • Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
  • In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve 1/4 cup of the cooking water and drain the pasta.
  • Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 12 grams, Carbohydrate 75 grams, Fat 24 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 890 milligrams, Sugar 7 grams

HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

Make and share this Ham and Asparagus Fettuccine recipe from Food.com.

Provided by pines506

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces dry fettuccine pasta
8 ounces fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 lb cooked ham, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al denté.
  • Stir asparagus into pot in the last five minutes of cooking; drain.
  • While pasta is cooking, heat butter and cream in a medium saucepan over medium heat.
  • When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne.
  • Continue cooking until mixture thickens, stirring occasionally.
  • Stir in ham and heat through.
  • Toss pasta and asparagus with sauce and serve immediately.

FETTUCCINE WITH HAM & ASPARAGUS



Fettuccine with Ham & Asparagus image

A quick and easy meal featuring creamy fettuccine alfredo, cooked asparagus and finely chopped ham.Per serving: 260 calories, 11 g total fat, (4.5 g saturated fat, 0 g trans fat), 60 mg cholesterol, 970 mg sodium, 26 g carbohydrate, 2 g fibre, 5 g sugars, 16 g protein. % DV: 10% vitamin A, 6% vitamin C, 20% calcium, 10% ironCourtesy of Knorr

Provided by Food Network Canada

Categories     cheese,dinner,Italian,Main,pasta,pork,quick and easy,vegetables

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp (15 mL) Becel® Buttery Taste margarine
1 cup (250 mL) finely chopped ham
1 pkg Knorr® Sidekicks® Pasta - Fettuccine Alfredo
1 cup (250 mL) milk
1 cup (250 mL) water
1 cup (250 mL) cooked asparagus, cut in 1-inch (2.5 cm pieces)
¼ cup (60 mL) grated Parmesan cheese, divided

Steps:

  • Melt margarine in medium saucepan over medium heat and cook ham, stirring occasionally, until lightly golden, about 3 minutes. Stir in milk and water. Bring to a boil over high heat.
  • Stir in Knorr® Sidekicks® Pasta - Fettuccine Alfredo. Return to boil, then reduce heat slightly and cook, stirring occasionally, 8 minutes or until pasta is tender.
  • 3.
  • Remove from heat. Stir in asparagus and 2 Tbsp. (30 mL) cheese. Let stand covered 3 minutes. Stir and sprinkle with remaining cheese.

SPAGHETTI WITH ASPARAGUS AND HAM



Spaghetti With Asparagus and Ham image

We love the flavors in this recipe. It's like comfort food, hard to stop eating even though you're full. Cutting the asparagus on the diagonal gives a bit of extra visual appeal.

Provided by graffeetee

Categories     Spaghetti

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1/2 tablespoon butter
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 cup ham, diced
2 cups asparagus, cut into 1/2-inch slivers
1 cup chicken broth
1/4 cup heavy cream
1/4 cup parmesan cheese
1/2 lb thin spaghetti

Steps:

  • Melt butter in evoo in a large skillet.
  • Add onion and cook until just starting to brown.
  • Add ham and saute briefly.
  • Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus.
  • Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most.
  • Add half and half and return to simmer.
  • Add cooked spaghetti to the pan and toss all to combine.
  • Allow to cook briefly.
  • Add Parmesan and toss to combine, then serve.

Nutrition Facts : Calories 742.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 59.4, Sodium 640, Carbohydrate 89.8, Fiber 4.1, Sugar 4.3, Protein 35.1

FETTUCCINI ASPARAGUS ALFREDO WITH HAM



Fettuccini Asparagus Alfredo With Ham image

Tomorrow's lunch. From: Desperation Dinners by Beverly Mills and Alicia Ross, published in the Raleigh (NC) News and Observer. Edited to add: Very easy to put together and enjoyed by all. Makes five servings if you have other stuff on the side.

Provided by Impera_Magna

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces fettuccine pasta
1 lb thin asparagus
1 cup prepared alfredo sauce
1/4 cup low-fat milk (may use whole milk or non-fat half-and-half but do NOT use skim milk)
2 tablespoons sweet marsala wine (optional)
1 cup chopped lean ham
parmesan cheese, for serving (optional)

Steps:

  • Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart Dutch oven or soup pot. When the water reaches a rapid boil, add pasta and cook until just tender, according to the package directions, about 11 to 13 minutes.
  • Meanwhile, rinse asparagus and snap off the tough ends. Cut the spears into 1 1/2-inch to 2-inch pieces. Place in a microwave-safe casserole with a lid. Cover and nuke for 3 minutes, until asparagus is just tender-crisp. Remove from microwave and leave covered to continue to steam. Set aside.
  • In a saucepan, heat Alfredo sauce, milk, and wine, if using.
  • When the pasta is done, drain well and place on a large pasta platter. Top with steamed asparagus, chopped ham, and then the sauce. Toss well and serve with Parmesan cheese, if desired.
  • Note: Prepared Alfredo sauce is found alongside of other jarred pasta sauces and also in the refrigerated pasta section in most grocery stores.
  • Note: Marsala, a fortified wince, is found alongside sherry in the wine section of the supermarket or liquor store. You may sub white grape juice if desired.

Nutrition Facts : Calories 248.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 54.2, Sodium 435.2, Carbohydrate 37.8, Fiber 2.3, Sugar 2.3, Protein 17.3

ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

Another great way to fix asparagus; this time as part of the main dish. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 lb fettuccine
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat half-and-half
1/4 cup parmesan cheese, shredded
1 1/2 teaspoons lemon juice
1 teaspoon lemon peel, grated
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions.
  • Meanwhile, in large skillet, saute the asparagus, onion and garlic in butter until tender.
  • Add the remaining ingredients.
  • Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.
  • Drain fettuccine; toss with asparagus mixture.

Nutrition Facts : Calories 643.2, Fat 19.6, SaturatedFat 10.4, Cholesterol 137.9, Sodium 633.9, Carbohydrate 91.2, Fiber 6.6, Sugar 5.5, Protein 26.8

HAM AND ASPARAGUS FETTUCCINE



Ham and Asparagus Fettuccine image

An alternative to the famous Carbonara. This is a recipe that I put together just for fun and it has been used over and over again by many cooks who want to cook something special for their guests.

Provided by Pietro

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

500 g good quality ham steaks
1 (285 g) can asparagus spears, in brine
1 (300 g) can cream
1 (500 g) packet fettuccine pasta
2 eggs
30 g grated parmesan cheese
butter
olive oil
cracked black peppercorns
ground paprika

Steps:

  • Dice the ham steaks.
  • Brush frypan with olive oil and gently cook ham until slightly golden.
  • Drain any excess liquid.
  • Drain asparagus, chop into bite size pieces.
  • Add cream, half a teaspoon of paprika and asparagus to ham and simmer.
  • Do not boil.
  • Remove from heat.
  • Meanwhile, bring pot of salted water to boil and add fettucine.
  • Crack eggs into bowl and add parmesan cheese and half teaspoon of cracked peppercorns.
  • Whisk egg mixture until egg drips off whisk.
  • Do not overbeat.
  • Drain cooked fettucine and reserve.
  • In the pot place two level tablespoons of butter and warm until the butter begins to bubble.
  • Add fetticine and toss until butter disappears.
  • Add egg mixture and toss fettucine quickly to get an even coverage.
  • Add cream mixture and keep tossing fettucine so that all ingredients are well combined.
  • Serve on warm plates and garnish with basil and a sprinkle of grated parmesan.
  • The secret is to keep the heat low and work quickly to produce a great result.

Nutrition Facts : Calories 816.2, Fat 36.2, SaturatedFat 18.8, Cholesterol 343.1, Sodium 1803.9, Carbohydrate 74, Fiber 1.4, Sugar 1.3, Protein 48

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