FETTUCCINE ROMA

½ c. butter
1 – 2 c. cubed ham
1 c. sliced mushrooms (optional)
12 oz. fettuccine pasta, cooked as directed on pkg.
1 c. light cream
1 c. grated Parmesan cheese
salt & pepper to taste
Frozen peas

Melt butter in heavy skillet of lg. baking dish. Add ham & mushrooms & stir until mushrooms are soft. Add cream & heat through. Stir in cooked fettuccine & cheese. Sprinkle with salt & pepper. Toss gently until pasta is well coated with cheese.

Yield: 6 servings

Linda Jensen

No comments: