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Creamy Fettuccine with Ham and Peas

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 1 pound dry fettuccine noodles
  • 2 cups frozen peas
  • 2 tablespoons butter
  • 2 garlic cloves, finely minced
  • 1 ½ cups lowfat milk, I used 1%
  • 1 (8-ounce) package light or regular cream cheese, cubed
  • 8 ounces thinly sliced deli ham
  • ⅓ cup freshly grated Parmesan cheese

Instructions 

  • In a large pot, boil the fettuccine according to package directions. Add the peas during the last 3 minutes of cooking. Drain the pasta and peas in a colander and set aside.
  • While the pasta is boiling, in a large 12-inch skillet or a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Stir in the cubed cream cheese, whisking or stirring until it is well combined with the butter and garlic and the mixture is relatively smooth.
  • Slowly whisk in the milk and continue stirring and cooking until the mixture is bubbly and hot, 1-2 minutes. Remove the skillet or pot from the heat and stir in the ham and Parmesan cheese.
  • Return the pasta and peas to the large pot they cooked in and pour in the sauce. Toss to combine. Sprinkle with black pepper, if desired. Serve immediately.