Fettuccine with Ham and Asparagus Recipe

Name: Fettuccine with Ham and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds fresh asparagus; Salt and freshly ground pepper to taste; 3/4 pound dry fettuccine; 2 tablespoons olive oil; 1 cup diced, boiled ham (about 1/3 pound); 4 ripe plum tomatoes, peeled, seeded and diced; 2 teaspoons finely chopped garlic; 1/4 pound soft goat cheese, crumbled; 1/4 cup heavy cream; 4 tablespoons coarsely chopped fresh basil leaves or Italian parsley; Grated Asiago or Parmesan cheese to taste

Servings: persons

1 1/4 pounds fresh asparagus
Salt and freshly ground pepper to taste
3/4 pound dry fettuccine
2 tablespoons olive oil
1 cup diced, boiled ham (about 1/3 pound)
4 ripe plum tomatoes, peeled, seeded and diced
2 teaspoons finely chopped garlic
1/4 pound soft goat cheese, crumbled
1/4 cup heavy cream
4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
Grated Asiago or Parmesan cheese to taste

1
Scrape and trim the asparagus; discard the tough ends.
2
Slice the spears on the bias into 1-inch lengths.
3
In a kettle or large saucepan, bring 2 quarts of water to a boil.
4
Add salt and the fettuccine.
5
Boil gently for 9 minutes, or until al dente.
6
Reserve 1/4 cup of the cooking water and drain the pasta.
7
Heat the olive oil in a large saucepan and add the asparagus, ham, tomatoes and garlic.
8
Cook, stirring, over medium heat for 3 minutes.
9
Do not overcook.
10
Add the drained fettuccine, goat cheese, cream, basil leaves, the reserved water and salt and pepper to taste.
11
Toss well over medium heat until blended well.
12
Serve immediately with grated Asiago or Parmesan cheese on the side.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 pounds fresh asparagus, Salt and freshly ground pepper to taste, 3/4 pound dry fettuccine, 2 tablespoons olive oil, and more.

Yes, Fettuccine with Ham and Asparagus falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Ham and Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions