Fettuccine with Ham and Asparagus
Updated July 24, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ pounds fresh asparagus
Salt and freshly ground pepper to taste
¾ pound dry fettuccine
2 tablespoons olive oil
1 cup diced, boiled ham (about ⅓ pound)
4 ripe plum tomatoes, peeled, seeded and diced
2 teaspoons finely chopped garlic
¼ pound soft goat cheese, crumbled
¼ cup heavy cream
4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
Grated Asiago or Parmesan cheese to taste
Nutritional analysis per serving (4 servings)
75 grams carbs; 56 milligrams cholesterol; 614 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 24 grams fat; 7 grams fiber; 888 milligrams sodium; 27 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape and trim the asparagus; discard the tough ends. Slice the spears on the bias into 1-inch lengths.
- Step 2
In a kettle or large saucepan, bring 2 quarts of water to a boil. Add salt and the fettuccine. Boil gently for 9 minutes, or until al dente. Reserve ¼ cup of the cooking water and drain the pasta.
- Step 3
Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic. Cook, stirring, over medium heat for 3 minutes. Do not overcook. Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste. Toss well over medium heat until blended well. Serve immediately with grated Asiago or Parmesan cheese on the side.
Private Notes
Comments
Used leftover ham from Easter - loved the tang of the goat cheese. Used canned tomatoes instead of fresh and only cooked 2 servings of pasta. Easy to make for two and a good way to use leftovers.
Ricotta instead of goat cheese. Simple and good recipe
This was great! Made with leftover ham from whole spiral sliced ham. Perfect thin asparagus, and canned diced tomatoes. Replaced goat cheese with ricotta and a big splash of half n half. Added parmesan too! Delish and quick, good even for after work. Have made four times now.
Adding to the note I left. Adding lemon to the leftovers improved it tremendously
Pretty good, not too exciting. A fresher recipe for ham than most. I used part of the solid end of a spiral ham, campari tomatoes. Didn't bother to remove the seeds, they cooked great. A little more garlic, a good amount of salt and pepper, twice the goat cheese(not intentionally but it was fine)
A superb post Easter pasta dish. We added a little dash of red pepper to give the dish a lilttle heat!