Lighter Straw and Hay

Name: Lighter Straw and Hay
Prep time: 35 min
Yield: 6
Ingredients: 1 (9-oz.) pkg. refrigerated fettuccine; 1 (9-oz.) pkg. refrigerated spinach fettuccine; 1 1/2 cups 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

3 Ratings

0 Reviews

Prep 35 min
Total 0 min
Ingredients 11
Servings 6

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

By Pillsbury Kitchens

Updated September 23, 2008

Ingredients

1 (9-oz.) pkg. refrigerated fettuccine
1 (9-oz.) pkg. refrigerated spinach fettuccine
1 1/2 cups 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

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.