Spinach fettuccine with Ham and Peas

Spinach fettuccine with Ham and Peas

If the green coloured fettuccine are not available, they may be replaced with regular fresh or dried fettuccine.

2 servings
Preparation 10 min
Cooking 10 min
$3.48 for 2 servings
$3.31 with specials
410 calories per serving 


1/3 cup frozen peas 40 g
170 g green fettuccine (fresh)    
1/4 cup whipping cream 35% 65 mL
30 g ham, chopped 1/4 slice
0.2 g ground pepper to taste [optional]    
1 pinch nutmeg    
3 tbsp ricotta cheese 35 g
1 tbsp Parmesan cheese, grated 3 g
1 pinch salt [optional]   0.2 g

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.


  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. Cook the fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. 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

Nutrition Facts

per 1 serving (270g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 9 g
+ Trans 0 g

43 %


115 mg


300 mg

12 %


51 g

17 %


3 g

13 %


1 g

Net Carbs

48 g


16 g

Vitamin A

25 %

Vitamin C

6 %


11 %


18 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Pantothenic Acid, Potassium, Selenium, Vitamin D, Vitamin E, Vitamin K
Good source of :
Iron, Magnesium, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Excellent source of :
Folacin, Manganese, Niacin, Vitamin B1

More info

This recipe is in the following categories: Cheese | Pasta | Main courses/Entrées | High Iron | Italian

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