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)
73 grams carbs; 57 milligrams cholesterol; 657 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 28 grams fat; 7 grams fiber; 904 milligrams sodium; 29 grams protein; 9 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
Ricotta instead of goat cheese. Simple and good recipe
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.
This is an excellent blueprint for using leftover Easter ham! I added some sauteed mushrooms and onion, used a handful of farfelle pasta instead of 3/4 lb linguini, and I had campari tomatoes. Used queso fresco instead of goat cheese, cause that's what I had. It was awesome!
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!