Recipe - Fettuccine In Lemon Cream Sauce

8 ounce Uncooked fettuccine
6 ounce Cooked ham, in 2x1/2"
strips, 1 One half cups
2 tablespoon Margarine
9 ounce Pkg. frozen asparagus cuts
or green beans, drained
Three fourths 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 34 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.

NOTES : Per 1/6 of recipe: 330 cals., 90 mg. chol., 18 g. fat. Can easily
be cut in half.

Posted to MCRecipe Digest V1 #358

Recipe by: Pillsbury, Pasta, Rice & Beans/bobbi744@sojourn.com

From: Roberta Banghart bobbi744@sojourn.com

Date: Sun, 29 Dec 1996 13:36:33 0500