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Springtime Fettucine with Ham and flavorful accents

Use your leftover ham and make this delicious Fettucine. Start the meal off with Fruity White Wine Spritzers and add a side of Pesto Twists to make a meal that is sure to please. Don't forget to finish the meal with our delecatble Lemon Bars.

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Refreshing Fruity White Wine Spritzers are a great alternative to make any occasion festive!

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recipe

Ingredients:

  • 2 cups white wine, chilled
  • 1 cup SAN PELLEGRINO Sparkling Orange Beverage
  • Ice cubes
  • Orange slices and fresh mint sprig

Directions:

COMBINE wine and San Pellegrino in pitcher.

PLACE orange slices and mint sprig in tall glasses; fill glasses half full with ice. Top with wine and San Pellegrino mixture.

reviews

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Portabello mushrooms and tender asparagus make a perfect match for Parmesan cheese and ham in this quick yet elegant Fettuccine pasta dish.

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    recipe

    Ingredients:

    • 8 ounces portabello mushrooms, sliced
    • 1/4 cup sliced green onions
    • 3 tablespoons extra virgin olive oil
    • 2 cloves garlic, finely chopped
    • 4 ounces asparagus, cut into 1/2-inch pieces
    • 1 package BUITONI Refrigerated Fettuccine (9 oz.)
    • 8 ounces cooked ham, cut into thin strips
    • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
    • 1/4 cup chopped fresh parsley

    Directions:

    COOK mushrooms, green onions, oil and garlic in large skillet over medium-high heat until tender. Add asparagus; cook until crisp-tender.

    PREPARE pasta according to package directions.

    TOSS pasta with mushroom mixture, ham, cheese and parsley. Season with salt and ground black pepper.

    reviews

    Review This Recipe
    •  Star(s)

      Great recipe for extra Easter ham!

      Carol Miller from OLMSTED FALLS, OH

      I made this recipe just as it was written and loved it! Very quick and very easy. I will make it again.

    •  Star(s)

      very yummy

      Amy MAgana from Carlton, MN

      I think this is a great pasta dish. I added a little white wine and it was great.

    •  Star(s)

      my favorites!

      Carine Nadel from LAGUNA HILLS, CA

      I love portobellos and asparagus and my family are pasta fiends, so imagine their delight when I served this! A new family favorite

    •  Star(s)

      change the following ingredients:

      P Sheasley from York, PA

      I used broccoli and a vegetable blend instead of the asparagus, and chicken in place of the ham. The veggies really add color and flavor, and I always try to keep 1 cup freezer bags of cooked, diced chicken breasts in the freezer.

    •  Star(s)

      Delicious with Alfredo Sauce

      Wiley Hall from Keithville, LA

      I followed Stephanie Vetter's advice and added an alfredo sauce and it tasted awesome. I also increased the amount of asparagus a little bit. I'll definitely be making this dish again.

    •  Star(s)

      Just add olive oil

      christina forte from sydney

      A little dry... do as the Italians do to most of their pasta recipes, just add about half a cup of the good oil - olive oil of cause. Really makes all the difference.

    •  Star(s)

      J. C.

      Jean Clark from Southern Utah

      This has become a real favorite with my husband and me. I have prepared it more than once and look forward to serving it again. We are very fond of the Portobella mushrooms and the Asparagus has been plentiful and delicious this year. It didn't hurt when a friend brought us some wonderful Honey Baked Ham from California just recently. 5 Star in my book.

    •  Star(s)

      Easy and Enjoyable

      Stephanie Vetter from Bowling Green, KY

      We cooked this for 8 people and all enjoyed. We added an Alfredo sauce to give it some moisture; which I highly recommend. Very easy to make.

    •  Star(s)

      500 people loved it!

      Chef William Rowe from Hendersonville NC

      We served this for a group of 500 without the ham for a vegetarian entree and received great comments. Everyone really enjoyed the dish!

    •  Star(s)

      sauce

      sako from lebanon

      hi my name is sako and im chef in lebanon in restaurant , i want to know what about the sauce of this pasta cause is very nice so what kind if sauce we can add it on it. best regard SAKO

    •  Star(s)

      Great over rice too

      Kimo Trent Sr. from Edmonton, Alberta, Canada

      At first try it seems the noodles sucked up all the moisture so the next time I added 1 can of cream of mushroom soup, 1 cup of milk, salt, pepper, diced green peppers, very thinly sliced carrots along with garlic, green onions and ham. Made this for our school pot luck, the kids were saying that it was "far-out"

    •  Star(s)

      Could Have Been Better!

      Jamie-Lynn from Ottawa

      I made this recipe for my boyfriends parents. They loved it, they thought it had an excellent flavour, but myself I thought it was kind of dry. There needs to be a sauce with this. I'm not quite sure if I would make this recipe again.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

    • Calories: 480
    • Calories from Fat: 210
    • Total Fat: 24g (37% of DV)
    • Saturated Fat: 6g (31% of DV)
    • Cholesterol: 95mg (31% of DV)
    • Sodium: 240mg (10% of DV)
    • Carbohydrates: 39g (13% of DV)
    • Dietary Fiber: 4g (17% of DV)
    • Sugars: 3g
    • Protein: 26g
    • Vitamin A: 10% of DV
    • Vitamin C: 15% of DV
    • Calcium: 8% of DV
    • Iron: 15% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    These tasty twists made with pesto, hazelnuts and Parmesan cheese are a delicious addition to any meal, or great as an appetizer too!

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    recipe

    Ingredients:

    • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
    • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
    • 1/2 cup chopped hazelnuts or almonds
    • 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

    Directions:

    PREHEAT oven to 400° F. PLACE pastry sheets on lightly floured surface. Roll each sheet into 12-inch square. Spread pesto over one rolled pastry sheet. Sprinkle nuts and cheese evenly over pesto. Lay second sheet on top and press lightly. Cut into twelve 1-inch-wide strips. Twist each strip and place on baking sheet. BAKE for 15 minutes or until light golden brown.

    reviews

    Review This Recipe
    •  Star(s)

      mmmmm!!!!!

      Samantha Haapa from tampa,florida

      this dish looks dilitiouse and i can't wait to try it!!!i am going to cook it for a project and i think everyone in my class is going to LOVE it!!!


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 12

    • Calories: 310
    • Calories from Fat: 200
    • Total Fat: 22g (34% of DV)
    • Saturated Fat: 4.5g (24% of DV)
    • Cholesterol: 5mg (2% of DV)
    • Sodium: 280mg (11% of DV)
    • Carbohydrates: 25g (8% of DV)
    • Dietary Fiber: 4g (15% of DV)
    • Sugars: 1g
    • Protein: 7g
    • Vitamin A: 2% of DV
    • Vitamin C: 0% of DV
    • Calcium: 8% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Create a taste that is as refreshing as an icy glass of lemonade. These mouth-watering lemon bars are a great summer treat, and perfect for entertaining or picnics.

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    recipe

    Ingredients:

    • CRUST
    • 2 cups all-purpose flour
    • 1/2 cup powdered sugar
    • 1 cup (2 sticks) butter or margarine, softened
    • FILLING
    • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
    • 4 large eggs
    • 2/3 cup lemon juice
    • 1 tablespoon all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 4 drops yellow food coloring (optional)
    • 1 tablespoon grated lemon peel
    • Sifted powdered sugar (optional)

    Directions:

    PREHEAT oven to 350° F.

    FOR CRUST:
    COMBINE
    flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.

    BAKE for 20 minutes.

    FOR FILLING:
    BEAT
    sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in grated lemon peel; pour over crust.

    BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.

    reviews

    Review This Recipe
    •  Star(s)

      Horrible

      Sherrie Capehart from Rocky Face, GA

      These were not good. The crust was dry (hard to believe with a cup of butter) and they did not have a good lemon taste. I do not like the consistency of the topping either. I will stick with my old recipe. I love homemade lemon bars, but not these. No one in my family of 5 liked them.

    •  Star(s)

      Okay

      Angela A. from GLENDALE, AZ

      These bars tasted good, but I was expecting something with a stronger lemon flavor. These had the consistency of cheesecake, not the jam-like lemon filling that I'm used to. Decent, but I'll stick with my old recipe.

    •  Star(s)

      Tart and Tangy!

      Gina Woo from ,

      I made these with Meyer lemons from my backyard and added plenty of lemon zest. I also used my mini muffin pan and make individual tarts - they came out so cute!

    •  Star(s)

      Better than BOX!!

      June Davis from CLARK, MO

      I craved Lemon Bars so my daughter bought me a boxed mix. UGH! they just didn't have the flavor I was looking for then I found this one on your web site and never again will I use the box mix!!!

    •  Star(s)

      lemon bars

      Esther Kolstad from Strathmore, AB

      the best lemon bars yet,,, they were gone in one day

    •  Star(s)

      Big Hit!

      Debbie Renner from Montgomery, IL

      Not only was this an easy recipe to bake it was the first thing to disappear from the Easter dessert tray.

    •  Star(s)

      Made me a lemon lover

      Sherry Suarez from Miami, FL

      I made these as a request for someone in my office and I became a lemon fan. I also used another bakers tip about putting lemon zest in the crust. very easy to make and very tasty

    •  Star(s)

      lemon bars

      MARLENE STOERR from Depew, NY

      I LOVE lemon...so it didn't take much to convince me. But, my husband tried them and he discovered how delicious lemon can be!

    •  Star(s)

      T-A-S-T-Y-!!!!

      Dana Froncek from Jessup, PA

      So simple and yet everyone thought it took me so much effort!!! Melt in your mouth delicious!!!

    •  Star(s)

      Lemon Bars

      Linda Huang from Monterey Park, CA

      This is a great tasting recipe although when I made it, the crust came out a little dry.

    •  Star(s)

      Lemon bars

      Barb McCammon from Osborne, KS

      This dessert was easy to make. I will make it again, but I am going to add more lemon flavoring to it. My family are big LEMON tasters LOL!

    •  Star(s)

      No way

      asia thurston from dover, DE

      Maybe I did something wrong, but these lemon bars did not turn out great at all!

    •  Star(s)

      These are great!

      Anne Lenik from clancy, MT

      My husband loves these. I grate some lemon zest for the crust also. Gives it a little more flavor.

    •  Star(s)

      Everyone's Favorite

      Betty King from CANON CITY, CO

      These lemon bars are a delicious classic. Excellent choice for taking to events and for bake sales. Nice light dessert.

    •  Star(s)

      Lemon Bars

      Meryl Stollar from MERRICK, NY

      I have been making these bars for a long time. They are always a hit and always requested. It is very important to use fresh squeezed lemon juice, it really makes a difference. If you like these check out the chocolate crumb bars and don't be afraid to omit the nuts, they are also excellent. Enjoy

    •  Star(s)

      Lemon Zing

      Maria Keel from COLUMBUS, OH

      These bars are very good. The lemon zest really brings out the lemon flavor and gives it "zing". The only thing I would change is the crust. It is a little bland. It needs a little something added to give it more flavor.

    •  Star(s)

      Oh so excellent

      Kathleen Clark-McGonigle from Wallingford, PA

      Yummy, yummy, yummy. You cannot eat just one of these. They melt in your mouth and have just the right amount of tart and sweetness. The grated lemon peel is what makes it!!!!

    •  Star(s)

      lemon bars

      PENNIE BERES from BELVIDERE, IL

      These were great my 2 grandchildren loved them.

    •  Star(s)

      Yummy for sure!

      Lina Contreras from SANTA FE SPRINGS, CA

      My 6yo wanted to bake something special for her little friend in the hospital. These were fun to make and the taste was delicious. I highly recommend this recipe.

    •  Star(s)

      Soldiers love these!!!

      Rebecca Benge from Fort Hood, TX

      I made a batch of these for my husband in Iraq. He and the guys love them! Now they wont leave me alone to send more. Great recipe.

    •  Star(s)

      These are fantastic!

      Jennifer Zimmer from HOLLAND, MI

      The only reason I didn't give a 5 star was because the don't cut well and there is no hope for a "pretty" presentation. It would also be hard to travel with. I used 1 cup fresh lemon juice and these are just unbelievable!! They are seriously the best tasting lemon bars I have EVER had.

    •  Star(s)

      great

      brenda hughes from CHICAGO, IL

      my family loves them

    •  Star(s)

      Simply Scrumtious

      Patricia Leer from ELKHART, IN

      These were gone in a flash and so easy to make I whipped another batch the next day. I always use fresh lemon and squeeze a few extras to freeze.

    •  Star(s)

      Great Bars

      Cathy Halverson from LONGVIEW, WA

      I tried the lemon bars and they were oh so good. Lemon bars are one of my favorites and these were great. My family really enjoyed them.

    •  Star(s)

      fantastic !!!

      LYNN BORG from ENCINITAS, CA

      I made these for my daughter in law who loves Key Lime "anything", so exchanged the lemon juice and zest for Key Lime juice and zest. Turned out great and she could tell it was Key Lime - I made some brownie points with her today!

    •  Star(s)

      A Hit at a Baby Shower

      Cheryl Bunker from GREEN BAY, WI

      I made these for a baby shower and they were gone in about 5 minutes. Great recipe!

    •  Star(s)

      Lemon Bars

      Linda Dubay from AU SABLE FORKS, NY

      These bars are so good, moist, and easy to make. Bet no one can eat just one!

    •  Star(s)

      Really went fast

      elenita LOPEZ from FL

      I made these bars when I vacationed with my sisters and a couple of cousins. The recipe says it makes 48 bars but we only got 20 bars they only lasted the afternoon. Everyone loved them.

    •  Star(s)

      Lemon Bars

      Charlotte Gohl from Philadelphia, PA

      Really liked these. Had a recipe years ago and lost it now I have a replacement

    •  Star(s)

      lemon bars

      Maryann O'Neill from COATESVILLE, PA

      Ilove these lemon bars and they are not dried out and they are nice and moisted.

    •  Star(s)

      lemon bars

      elaine hilton from LITTLE FALLS, NJ

      Creamy, easy to make, and soooo delicious! Excellent for a dessert or after dinner treat. Definately make some today!

    •  Star(s)

      YUMMY!!

      Sandra Clements from JACKSON, MO

      These are soooooo good!! Everyone loved these and have such a great lemon taste. Excellent for a potluck or a party. Will definitely make these again.

    •  Star(s)

      L E M O N Y ...................

      Pam Ellstrom from ELSBERRY, MO

      These were very good. No... more than just good. VERY GOOD !!! I think the yellow food coloring makes your eyes pop out at the lemon bars, makes you want them even more.

    •  Star(s)

      Lemon Bars

      M. Hoover from CHAMBERSBURG, PA

      Thee are really great!! I made these to see if my husband would like them...and he said they were great...he likes lemon...and he ate most of them!! I got a few...will make these again!!

    •  Star(s)

      Lemon Bars

      Constance Oberton from WATERTOWN, NY

      I made this receipe for a family picnic....it was a huge sucess. everyone liked the lemony taste and cool dessert. will make this often..

    •  Star(s)

      Tasty

      Evonne Robertson from FRASER, MI

      My family really loved these. They are so easy to make.

    •  Star(s)

      Awesome Lemon Bars

      D. Bennett from MENLO PARK, CA

      Last week I made these lemon bars for a "children's BBQ" that my daughter attended and these were a hit! The kids asked if I could make them some more! This receipe is definitely a keeper! Thanks!

    •  Star(s)

      LEMONicious!

      Cookie M from Vero Beach, FL

      I knew I couldn't go wrong with these Lemon Bars because of the hundreds of reviews I read regarding this recipe. It is absolutely great. This is a keeper and I will definitely make them again and again.

    •  Star(s)

      yum

      Shannon Hartman from SARATOGA SPRINGS, NY

      I made these for a family cookout. They were tasty and everyone loved them. I added a bit of oatmeal to the crust to make them a bit healthier. I will make these again for sure.

    •  Star(s)

      Wonderful Lemon Flavor!

      Sherry Barrett from TATUM, TX

      My husband is a big fan of lemon, and I come in a close second. This is a wonderful recipe - delicious!

    •  Star(s)

      Very Lemony

      Elizabeth Bolton from Acton, ON

      My daughter begged me to make these today. We love them. The lemon flavour really shines. A keeper! Thanks

    •  Star(s)

      EASY AND TASTY

      Diane Shafer from BIG BEND, TX

      I WENT TO MAKE THESE AND REALIZED I HAD KNOW LEMON JUICE ONLY FRESH LEMON. SO I SQUEEZED 6 LEMONS AND USED THEM IN THIS RECIPE. ACTUALLY I LIKE THE REAL LEMONS BECAUSE IT GAVE THEM A REAL LEMONY TASTE. MY HUSBAND LOVED THEM.

    •  Star(s)

      Lemon goodness

      Mary Ann Francic from Harmony, PA

      I love these. If you like lemon like i do you should make these Bars. I could eat the whole pan.

    •  Star(s)

      try with splenda and low fat sweetened condensed m

      Karen Wofford from Spartanburg, SC

      I have made the original recipe before and it was delicious, but you can also make this substituting lowfat sweetened condensed milk and splenda in the recipe and add egg substitute for the eggs if you need too. I would also add some fresh lemon rine for a definite lemon taste.

    •  Star(s)

      delicious!!

      T. JOE from DALY CITY, CA

      These bars were very, very, very good!! I put a little extra lemon zest...they were very creamy and had a very good tasting crust...I will be making this again and again and again!!

    •  Star(s)

      A staple in my house

      Nancy Osgoodby from PARAMUS, NJ

      This is a very easy recipe that has become a staple in my house. I make them at least 4 times a month and my family and their friends have come to request them.

    •  Star(s)

      Lemon Bars

      MARY SESSOMS from RALEIGH, NC

      These are simply delicous and very easy to make.

    •  Star(s)

      Good lemon flavor

      Cathleen Doble from COLUSA, CA

      I made these for a school/church BBQ. They were easy to make and tasty. I was a little disappointed I thought that they would be better. They were tasty but not worth all the calories in them. I think I will keep looking for another lemon bar recipe.

    •  Star(s)

      Good But Not Great

      Kelly Sugihara from COLORADO SPRINGS, CO

      The crust was nice and buttery and I liked the creaminess of the lemon filling but next time I make these I am adding more lemon juice.

    •  Star(s)

      Timely But Well Worth It!

      Margaret Norton from Chandler, AZ

      I found that this is one of my very favorite recipe. It may take sometime to make but my family, 6 children and 10 grandchildren think it is GREAT!


    nutrition

    Nutrition Facts

    Serving Size: 48 bars

    Servings Per Recipe: 0

    • Calories: 90
    • Calories from Fat: 45
    • Total Fat: 5g (8% of DV)
    • Saturated Fat: 3g (15% of DV)
    • Cholesterol: 30mg (10% of DV)
    • Sodium: 55mg (2% of DV)
    • Carbohydrates: 10g (3% of DV)
    • Dietary Fiber: 0g (0% of DV)
    • Sugars: 6g
    • Protein: 2g
    • Vitamin A: 4% of DV
    • Vitamin C: 2% of DV
    • Calcium: 2% of DV
    • Iron: 2% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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