Fettuccini Asparagus Alfredo With Ham
Tomorrow's lunch. from: desperation dinners by beverly mills and alicia ross, published in the raleigh (nc) news and observer. edited to add: very easy to put together and enjoyed by all. Makes five servings if you have other stuff on the side.
Steps
Bring 2 1 / 2 quarts of unsalted water to a boil in a covered 4 1 / 2 quart dutch oven or soup pot.
When the water reaches a rapid boil , add pasta and cook until just tender , according to the package directions , about 11 to 13 minutes.
Meanwhile , rinse asparagus and snap off the tough ends.
Cut the spears into 1 1 / 2-inch to 2-inch pieces.
Place in a microwave-safe casserole with a lid.
Cover and nuke for 3 minutes , until asparagus is just tender-crisp.
Remove from microwave and leave covered to continue to steam.
Set aside.
In a saucepan , heat alfredo sauce , milk , and wine , if using.
When the pasta is done , drain well and place on a large pasta platter.
Top with steamed asparagus , chopped ham , and then the sauce.
Toss well and serve with parmesan cheese , if desired.
You may sub white grape juice if desired.
Ingredients
fettuccine pasta, asparagus, alfredo sauce, low-fat milk, sweet marsala wine, lean ham, parmesan cheese