Recipe Details
Ingredients
-
12ouncesdry fettuccini noodles
-
8ouncesfresh asparagus, trimmed and cut into 2-inch pieces
-
2cupsheavy cream
-
½cupbutter
-
¾cupgrated Parmesan cheese
-
¼teaspoongarlic powder
-
¼teaspoonground black pepper
-
1pinchcayenne pepper
-
½poundcooked ham, diced
Cooking Directions
-
Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot for last five minutes of cooking; drain.
-
Meanwhile, heat cream and butter in a medium saucepan over medium heat until mixture begins to bubble; stir in Parmesan, garlic powder, pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
-
Toss pasta and asparagus with sauce until well combined; serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories754 | |
| % Daily Value * | |
| Total Fat 56g |
72% |
| Saturated Fat 33g |
163% |
| Cholesterol 179mg |
60% |
| Sodium 785mg |
34% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 3g |
9% |
| Total Sugars 3g |
|
| Protein 21g |
42% |
| Vitamin C 16mg |
18% |
| Calcium 190mg |
15% |
| Iron 2mg |
13% |
| Potassium 377mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
