Spinach fettuccine with Ham and Peas

12 Reviews
100% would make this recipe again

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

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Preparation : 10 min Cooking : 10 min
410 calories/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
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

per 1 serving (270 g)


% Daily Value




15 g

23 %

Saturated 8.6 g
+ Trans 0 g

43 %


120 mg


260 mg

11 %


51 g

17 %


3 g

13 %


1 g

Net Carbs

48 g


16 g

Vitamin A

25 %

Vitamin C

6 %


11 %


18 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Meat and Alternatives ½
Fats 2 ½

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12 Reviews (12 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Pasta | Main courses/Entrées | High Iron | Italian

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