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Lighter Straw and Hay

lighter straw and hay Entree
Lighter Straw and Hay
  • Prep 35 min
  • Total 0 min
  • Ingredients 11
  • Servings 6

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

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.
 

Nutrition Facts

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.

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