Fettuccine With Creamy Ham Sauce

"To keep the fat low, but the flavor high, evaporated skim milk is used in the sauce. A little swiss cheese boosts the flavor even more. Found in BH&G New Dieter's cookbook."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
photo by Bayhill photo by Bayhill
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cook fettuccine according to package directions, omitting oil or salt. Drain.
  • Meanwhile, in a medium covered saucepan cook broccoli or cauliflower and mushrooms ina small amount of boiling water for 7 to 8 minutes or until vegetables are tender. Drain.
  • In the same saucepan stir together evaporated skim milk, cornstarch, dry mustard, salt and pepper.
  • Cook and stir over medium heat until thickened and bubbly.
  • Add cheese; heat and stir until melted.
  • Stir in ham and cooked vegetables; heat through.
  • Pour over hot pasta.

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Reviews

  1. This is keeper in my book. It's a true pleasure to have pasta and know that it not only very tasty but well within the "healthy" limits. I chose to use cauliflower as I had it on hand and I used 1 Tbs of parm cheese. The sauce is made in the time it takes for the pasta to cook and is very simple to put together.
     
  2. Delicious!! This dish was a quick and easy way to use up leftover ham from Easter. The fact that it is lower in fat is a big bonus. I thought that I had fettuccine noodles on hand but I didn't, so I used bowtie pasta instead. My family really liked this dish, and I will definitely be making it again. Thank you for sharing.
     
  3. This is very easy and delicious! I don't change anything when I make it
     
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Tweaks

  1. Delicious!! This dish was a quick and easy way to use up leftover ham from Easter. The fact that it is lower in fat is a big bonus. I thought that I had fettuccine noodles on hand but I didn't, so I used bowtie pasta instead. My family really liked this dish, and I will definitely be making it again. Thank you for sharing.
     

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