Ham and Asparagus Fettuccine
Indulge in the creamy, savory goodness of Ham and Asparagus Fettuccine, a delightful pasta dish that brings together tender fettuccine, crisp-tender asparagus, and smoky cooked ham in a luxuriously rich Parmesan cream sauce. Perfect for weeknight dinners or special occasions, this recipe pairs vibrant green asparagus with the indulgent flavors of garlic, butter, and heavy cream for an irresistible balance of freshness and decadence. Ready in just 30 minutes, this easy-to-follow recipe is a crowd-pleaser that’s both elegant and comforting. Garnish with fresh parsley for a pop of color and serve hot for a restaurant-quality meal in the comfort of your home. Keywords: ham and asparagus fettuccine, creamy fettuccine recipe, easy pasta dishes, Parmesan cream sauce, asparagus pasta.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb asparagus
- 2 tbsp olive oil
- 3 garlic cloves
- 8 oz cooked ham
- 1 cup heavy cream
- 3 oz grated Parmesan cheese
- 2 tbsp unsalted butter
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, prepare the asparagus by trimming off the woody ends and cutting the spears into 2-inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the garlic, minced, and sauté for 1 minute until fragrant.
Add the asparagus to the pan and cook, stirring frequently, for 5-7 minutes or until tender-crisp. Remove the asparagus from the skillet and set aside.
In the same skillet, add the butter and cooked ham, cut into bite-sized pieces. Sauté for 2-3 minutes to lightly brown the ham.
Reduce the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Season the sauce with salt and ground black pepper to taste.
Add the cooked fettuccine and asparagus back into the skillet. Toss everything together, ensuring the pasta is well coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust seasoning, if needed. Remove the skillet from heat.
Serve the Ham and Asparagus Fettuccine hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
