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Fettuccine with Ham and Peas

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Preparation : 10 min Cooking : 10 min
440 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly

Ingredients

1/3 cup frozen peas 40 g
170 g gluten free/wheat free fettuccine
3 tbsp whipping cream 35% 45 mL
30 g ham, chopped
1 pinch nutmeg
3 tbsp ricotta cheese 35 g
1 tbsp Parmesan cheese, grated 3 g
ground pepper to taste [optional]
salt [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the small peas, still frozen, by blanching them about 3 min in a small pot of boiling salted water. Drain them and set aside.
  2. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
  3. While the pasta is cooking, heat the cream in a pan over very low heat. Chop the ham, then add it to the pan. Add the peas, ground pepper, nutmeg, and ricotta. Pour the drained pasta into the pan. Mix well and sprinkle with the grated parmesan.
  4. Serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (160g)

Amount

% Daily Value

Calories

440

Fat

12 g

18 %

Saturated 6.4 g
+ Trans 0 g

32 %

Cholesterol

40 mg

Sodium

250 mg

10 %

Carbohydrate

67 g

22 %

Fibre

4 g

14 %

Sugars

4 g

Protein

15 g

Vitamin A

19 %

Vitamin C

6 %

Calcium

12 %

Iron

16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 2 ½ servings
Milk and Alternatives : ¼ serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Source of  :
Calcium, Fibre, Folacin, Magnesium, Niacin, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Iron, Phosphorus, Potassium, Vitamin A, Vitamin B1
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4 ½
Meat and Alternatives ½
Fats 2

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This recipe is in the following categories

Pasta | Main courses/Entrées | High Iron | Italian