Spinach Fettuccine with Ham and Cheese

Spinach Fettuccine with ham and cheese

After thanksgiving the dilemma is using up the leftover turkey.  After Easter?  The leftover ham.

  • 8 oz dried spinach fettuccine
  • 3 tbsp butter
  • ¼ cup chopped sweet onion
  • 2 tbsp flour
  • ½ dry white wine
  • 1 cup non-fat half and half
  • ½ cup diced cooked ham
  • ½ cup frozen peas
  • 4 oz shredded sharp cheddar cheese
  • Salt and freshly ground pepper
  • Paprika or cayenne pepper


Bring a large pot of salted water to boil fettuccine.  Melt butter over medium high heat in a sauté  pan and add chopped onion.  Cook for about 2 minutes till translucent, add flour and stir into a nice roux four about 1 or 2 minutes.  Meanwhile, as pasta water comes to a boil, add fettucine and set timer for 10 minutes or the time on your package.  Stir pasta occasionally to prevent sticking.

Add wine and half and half and stir until a medium thick sauce forms.  Stir in ham, peas and cheese and cook until heated through.  Turn off the heat and salt and pepper to taste.

When pasta is cooked, drain it.  Portion into pasta bowls and top with sauce.  Sprinkle with paprika or cayenne and serve immediately.  Serves 4.

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