Fettuccine With Ham And Cream Food

CREAMY MUSHROOM & HAM PASTA

Steps:

• In a large frying pan add the olive oil, mushrooms, parsley, oregano, salt and water, cook almost covered on medium heat, stirring occasionally until mushrooms are cooked and water has almost evaporated.(about 10-15 minutes).
• While mushrooms are cooking boil and cook pasta al dente. Once the mushrooms are cooked add the ham gently mix together.
• Add the cream and flour and cook on medium high heat, stirring constantly until thickens, add pasta, toss gently and serve immediately with freshly grated parmesan cheese if desired. Enjoy!

FETTUCCINE ALFREDO WITH HAM

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; drain.
• In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

HAM AND PEA PASTA ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and peas; cook and stir 5 minutes. Stir in cream, cheese and pepper; bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened and peas are crisp-tender., Drain fettuccine; add to skillet and toss to coat. Serve immediately.

HAM FETTUCCINE ALFREDO

Steps:

• Cook pasta according to directions, adding frozen broccoli at the end to heat through.
• Melt butter in a small skillet or sauce pan over low heat. Stir and blend in flour, to avoid lumps. When completely blended and a thick yellow paste add parsley and garlic seasoning and stir to blend. Cook over low heat 3-5 minutes. Stir in cream cheese until melted. Mixture may appear grain-y. Stir until smooth. Add 1/2 c milk and blend. Add remaining milk and Parmesan cheese and ham and keep warm over low heat until ready to serve. (You may need to add additional milk to obtain desired consistency.).
• Drain and pour pasta/broccoli mixture into a large bowl. Toss with pasta/ham mixture and top with pepper and additional Parmesan if desired.

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE

Steps:

• Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
• Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
• Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

HAM AND ASPARAGUS FETTUCCINE

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.