Fettuccine in Lemon Cream Sauce

• 8 ounces pasta, fettuccine uncooked
• 6 ounces inch ham cooked, cut in 2 x 1/2 inch strips
• 2 tablespoons margarine
• 9 ounce asparagus frozen, or green beens, drained
• 3/4 cup heavy whipping cream half and half or, evaporated , skim, milk
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest grated, if desired

1. Cook fettuccini to desired doneness as directed on package Drain and keep warm.
2. Meanwhile, melt margarine in large skillet or Dutch oven over Low heat.
3. Add ham and asparagus or beans.
4. Cook and stir for 3 to 4 minutes or until well heated.
5. Stir in cream, lemon juice and lemon peel, if using.
6. Mixture will look curdled.
7. Cook over Low heat for 3 minutes or until mixture thickens slightly and is smooth, stirring frequently.
8. Immediately stir in cooked fettuccine.
9. Toss to coat with sauce.
10. Garnish with additional lemon peel if desired.

pasta, ham, margarine, heavy whipping cream, lemon juice, lemon zest

Taken from recipeland.com/recipe/v/fettuccine-lemon-cream-sauce-36856 (may not work)