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FareShare Gazette Recipes -- June 2012 - A's


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Asparagus Ham Fettuccine

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* Exported from MasterCook *

Asparagus Ham Fettuccine

Recipe By : Rebecca Baird of Salt Lake City, Utah
Serving Size : 2 Preparation Time :0:00
Categories : Volume 15-06 Jun 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces uncooked fettuccine
1/2 pound fresh asparagus -- trimmed
and cut into 1/2-inch pieces
1/2 pound fully cooked ham -- julienne
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 -- (4 ounces)

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, sauté 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.

Serves 2.

Source: "Taste of Home Magazine - June-July '05, p. 57"
S(Mc Formatting by): "Cookie, augmented by Bobbie"
Start to Finish Time: "0:20"

NOTES : Rebecca Baird, 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.

Bobbie's Note: This is delicious, but made enough for 3 generous servings.
I added a bit of the pasta water to the final product as it was a bit dry
without it.

Contributed to the FareShare Gazette by Bobbie; 19 June 2012.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 471 Calories; 41g Fat (76.2% calories from 
fat); 21g Protein; 8g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 354mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 6 1/2 Fat.

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