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    Fettuccine with Ham and Vegetables


    Source of Recipe


    Sunday_Dinner@yahoogroups.com

    1 (9-ounce) package BUITONI® Fettuccine
    8 ounces portobella mushrooms, sliced
    1/4 cup sliced green onions
    3 tablespoons extra virgin olive oil
    2 cloves garlic, minced fine
    4 ounces asparagus, cut into 1/2-inch pieces
    8 ounces cooked ham, cut into thin strips
    1/4 cup freshly grated Parmesan cheese
    1/4 cup chopped fresh flat-leaf parsley

    Cook mushrooms, green onions, garlic and oil in large skillet until
    tender. Add asparagus; cook until crisp-tender.
    Prepare pasta according to package directions.
    Toss pasta with mushroom mixture, ham, parsley and cheese. Season with
    salt and black ground pepper.

    Makes 4 servings

 

 

 


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