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Fettuccine with Country Ham and Vegetables


  • 1 small carrot, peeled, julienned
  • 24 asparagus spears, trimmed, cut into 2-inch pieces
  • 12 oz. uncooked fettuccine
  • 2 tsp. vegetable oil
  • 1 cup thinly sliced leeks (white and pale green parts only)
  • 1 small yellow bell pepper, seeded, julienned
  • 2 cups whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2/3 cup diced country ham
  • Additional grated Parmesan cheese (optional)


  • 1. Bring carrot in water to cover in large pot on medium-high to a boil. Cook 4 minutes. Remove carrot from water using a slotted spoon; set aside.
  • 2. Add asparagus to same pot of boiling water. Cook 2 to 3 minutes or just until tender. Using slotted spoon, remove asparagus pieces using a slotted spoon; set aside.
  • 3. Add pasta to same pot of boiling water. Cook according to package directions for al dente. Drain pasta. Return to pot.
  • 4. Meanwhile, sauté leeks and pepper in oil in large skillet on medium-high heat 2 minutes. Add cream; reduce heat to medium. Simmer 4 to 5 minutes or until slightly thickened. Stir in Parmesan cheese and country ham. Stir in carrots and asparagus.
  • 5. Pour sauce over pasta; toss to coat evenly. Heat through. Divide pasta evenly among 4 plates. Garnish with additional Parmesan cheese and serve.
  • Nutritional information per serving: Calories 864; Total Fat 57g;
  • Saturated Fat 33g; Trans Fat 1g; Cholesterol 271mg; Sodium 1122mg;
  • Total Carbohydrate 60g; Dietary Fiber 6g; Total Sugars 5g; Protein 29g