Creating Instacart page...
Creamy Spring Vegetable and Ham Pasta
:max_bytes(150000):strip_icc()/11723236_Creamy-Spring-Vegetable-and-Ham-Pasta_Brenda-Venable_4x3-4ad1ed18dbb24722b5e282ee4a899a19.jpg)
Ingredients
8 ounces
fettuccine or other pasta
1/4 cup
unsalted butter
1 cup
leeks, thinly sliced, white and light green parts only
1/2 pound
asparagus, trimmed and cut into thirds
2 cups
chopped ham
1 tablespoon
minced fresh garlic
1 cup
frozen green peas
1 1/2 cups
heavy cream
1/2 teaspoon
salt
1/4 teaspoon
ground nutmeg
1/4 teaspoon
freshly ground black pepper
2 ounces
Parmesan cheese, grated
Fresh parsley sprigs for optional garnish
fresh parsley
Instructions
STEP 1
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.,
STEP 2
Heat butter in a 12-inch nonstick skillet over medium heat. When butter stops sizzling, add leeks and cook until tender, stirring frequently, about 3 minutes.,
STEP 3
Add asparagus; cook and stir until asparagus turns bright green and crisp-tender, 3 to 5 minutes.,
STEP 4
Stir in ham and fresh garlic and cook until fragrant, about 1 minute. Add frozen green peas and cook for 2 more minutes.,
STEP 5
Stir in cream, salt, nutmeg, and black pepper until well blended, then add grated Parmesan. Stir until cheese is melted, and cook about 1 minute more.,
STEP 6
Combine sauce with hot pasta, garnish with fresh parsley, and serve warm.
Nutrition Facts
(per serving)
Calories:
673 calories
Servings:
4 servings
Carbohydrates:
49 g
Fat:
48 g
Fiber:
4 g
Protein:
31 g
Sugar:
3 g
Meal Effort
Preparation:
14 minutes
Cook:
19 minutes
Total:
33 minutes