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Lighter Straw and Hay

(3)
  0 reviews
  • 35 min prep time
  • 0 min total time
  • 11 ingredients
  • 6 servings
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Go light and lean with a classic. What you purchase makes all the difference.

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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
490
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
75mg
25%
Sodium
990mg
41%
Total Carbohydrate
63g
21%
Dietary Fiber
5g
20%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
4 Starch; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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