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Lighter Straw and Hay

Go light and lean with a classic. What you purchase makes all the difference.

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  • prep time 35 min
  • total time
  • ingredients 11
  • servings 6
 

Ingredients

1
(9-oz.) pkg. refrigerated fettuccine
1
(9-oz.) pkg. refrigerated spinach fettuccine
1 1/2
cups Green Giant® SELECT® frozen baby sweet peas, thawed
2
tablespoons margarine or butter
2
(8-oz.) pkg. fresh mushrooms, sliced
6
oz. thinly sliced lean ham, cut into 1/2-inch strips
3
cups skim milk
2
tablespoons all-purpose flour
1/3
cup light cream cheese (from 8-oz. tub)
1/8
teaspoon nutmeg
3/4
cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on packages, adding peas during last 1 to 2 minutes of cooking time. Drain. Return to saucepan or place in large serving bowl; cover to keep warm.
  • 2 Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add mushrooms; cook and stir 2 to 4 minutes or until tender. Add ham; cook and stir 1 minute.
  • 3 In small bowl, combine 1/2 cup of the milk and the flour; blend until smooth. Gradually stir in remaining milk. Pour into skillet; cook over medium heat until mixture is bubbly and slightly thickened, stirring constantly. Reduce heat to low; stir in cream cheese and nutmeg. Cook until cream cheese melts, stirring occasionally.
  • 4 Pour sauce mixture over cooked fettuccine. Sprinkle with Parmesan cheese; toss gently to coat.
  • 1 In Dutch oven or large saucepan, cook fettuccine to desired doneness as directed on packages, adding peas during last 1 to 2 minutes of cooking time. Drain. Return to saucepan or place in large serving bowl; cover to keep warm.
  • 2 Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add mushrooms; cook and stir 2 to 4 minutes or until tender. Add ham; cook and stir 1 minute.
  • 3 In small bowl, combine 1/2 cup of the milk and the flour; blend until smooth. Gradually stir in remaining milk. Pour into skillet; cook over medium heat until mixture is bubbly and slightly thickened, stirring constantly. Reduce heat to low; stir in cream cheese and nutmeg. Cook until cream cheese melts, stirring occasionally.
  • 4 Pour sauce mixture over cooked fettuccine. Sprinkle with Parmesan cheese; toss gently to coat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
490
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
),
Cholesterol
75mg
75%;
Sodium
990mg
990%;
Total Carbohydrate
63g
63%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
40%;
Iron
20%;
Exchanges:
4 Starch; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.