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Fettuccine with Portabellos, Ham and Asparagus

Fettuccine with Portabellos, Ham and Asparagus
Makes:
4
Prep Time:
10
minutes
Total Time:
20
minutes
Low CalorieLow Sodium
based on
12 reviews
Portabello mushrooms and tender asparagus make a perfect match for Parmesan cheese and ham in this quick yet elegant Fettuccine pasta dish.

In this recipe:



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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 Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • 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.

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Fettuccine with Portabellos, Ham and Asparagus

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.

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