Recipe by Impera_Magna
Tomorrow's lunch. From: Desperation Dinners by Beverly Mills and Alicia Ross, published in the Raleigh (NC) News and Observer. Edited to add: Very easy to put together and enjoyed by all. Makes five servings if you have other stuff on the side.
- 8 ounces fettuccine pasta
- 1 lb thin asparagus
- 1 cup prepared alfredo sauce
- 1⁄4 cup low-fat milk (may use whole milk or non-fat half-and-half but do NOT use skim milk)
- 2 tablespoons sweet marsala wine (optional)
- 1 cup chopped lean ham
- parmesan cheese, for serving (optional)
Directions See How It's Made
- Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart Dutch oven or soup pot. When the water reaches a rapid boil, add pasta and cook until just tender, according to the package directions, about 11 to 13 minutes.
- Meanwhile, rinse asparagus and snap off the tough ends. Cut the spears into 1 1/2-inch to 2-inch pieces. Place in a microwave-safe casserole with a lid. Cover and nuke for 3 minutes, until asparagus is just tender-crisp. Remove from microwave and leave covered to continue to steam. Set aside.
- In a saucepan, heat Alfredo sauce, milk, and wine, if using.
- When the pasta is done, drain well and place on a large pasta platter. Top with steamed asparagus, chopped ham, and then the sauce. Toss well and serve with Parmesan cheese, if desired.
- Note: Prepared Alfredo sauce is found alongside of other jarred pasta sauces and also in the refrigerated pasta section in most grocery stores.
- Note: Marsala, a fortified wince, is found alongside sherry in the wine section of the supermarket or liquor store. You may sub white grape juice if desired.