| 1 | package (9 oz) refrigerated fettuccine |
| 1 | tablespoon vegetable oil |
| 1 | clove garlic, finely chopped |
| 2 | medium green onions, sliced (2 tablespoons) |
| 6 | oz thinly sliced cooked ham, cut into 1/4-inch strips |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen sweet peas |
| 1/3 | cup plain low-fat yogurt |
| 1/4 | cup ranch dressing |
| 2 | tablespoons milk |
Serve with...
Rosemary Batter Bread
Total Time:
1 hour 40 min
| 1. | Cook and drain fettuccine as directed on package. |
| 2. | In 12-inch skillet, heat oil over medium-high heat. Add garlic and onions; cook 1 minute. Add ham and peas; cook 1 to 2 minutes, stirring frequently, until hot. |
| 3. | Reduce heat to low. Stir in yogurt, dressing and milk. Add fettuccine; cook 2 to 3 minutes, stirring constantly, until hot. |
|
| Refrigerated fresh pastas are convenient time-savers because they cook in just minutes. But you can also use 9 ounces of dried fettuccine; cook as directed on the package. |
|
| Substitute your favorite frozen vegetable for the peas. |
|
| To serve pasta hot, pour hot water into the serving bowl a few minutes before pasta is done. Just before draining the pasta, pour out the water and wipe the bowl dry. |
Nutrition Information:
380 ( 140); 15g ( 3g, 0g); 30mg; 790mg; 42g ( 3g, 5g); 19g 15%; 4%; 6%; 15% 2 1/2 ; 1/2 ; 0 ; 1 1/2 ; 1 1/2 3