Shared by Eileen Brys, Brys Estate
~Pairs beautifully with Brys Estate Pinot Grigio or Naked Chardonnay
(There's no need to thaw the green peas. There is plenty of time to cook in the sauce as it simmers.)
Ingredients:
1 (9 ounce) package fresh fettuccine (or if hard to find, you can use the fettuccine in a box)
1 tablespoon butter
1 tsp. bottled minced garlic (or 2 cloves fresh garlic)
1 cup frozen green peas
2/3 cup half-and-half
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon sea salt (healthier salt)
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) thinly sliced reduced-fat ham, cut into 1/4-inch-wide
strips (or use Jones Canadian Bacon which has only 60 calories and 1.5
grams of fat for 3 slices)
Cook pasta according to package directions, omitting fat, drain. While pasta cooks, melt butter in a large non stick skillet over medium heat. Add garlic, cook 1 minute, stirring constantly. Add peas, half-and-half, cheese, and pepper, bring to a simmer. Cook for 3 minutes, stirring frequently (do not allow mixture to boil.) Stir in pasta and ham.
Yield: 4 servings (serving size 1 1/4 cups.)
Calories 361; Fat 11/7g; Protein 19g; Carb 42.2g; Fiber 4.2g; Chol 94 mg; Iron 3.2 mg; Sodium 556mg; Calc 148 mg and only 7 points on Weight Watchers.
