Recipe: Fettuccine in Lemon Cream Sauce (with ham and asparagus or green beans)

FETTUCCINE IN LEMON CREAM SAUCE

8 ounces uncooked fettuccine
6 ounces cooked ham, in 2x1/2-inch strips (1 1/2 cups)
2 tablespoons margarine
1 (9 ounce) pkg. frozen asparagus cuts or green beans, drained
3/4 cup heavy (whipping) cream, half and half, or evaporated skim milk
1 tablespoon lemon juice
1 teaspoon grated lemon peel (optional)

Cook fettuccini to desired doneness as directed on pkg. Drain and keep warm.

Meanwhile, melt margarine in large skillet or Dutch oven over low heat. Add ham and asparagus or beans. Cook and stir for 3-4 minutes or until well heated.

Stir in cream, lemon juice and lemon peel, if using. Mixture will look curdled. Cook over Low heat for 3 minutes or until mixture thickens slightly and is smooth, stirring frequently.

Immediately stir in cooked fettuccine. Toss to coat with sauce. Garnish with additional lemon peel, if desired.

Servings: 4
Source: Pillsbury, Pasta, Rice & Beans