Fettuccine with Fennel, Sprouts and Ham Recipe

Fettuccine with Fennel, Sprouts and Ham Recipe

4 servings

If fennel is not available, substitute 1/2 cup thinly sliced celery, and add 1/2 teaspoon crushed fennel seeds to the sautéed vegetables

Ingredients:

4 ounces sliced reduced-sodium ham, cut into thin strips

1 cup each: thinly sliced fennel bulb, onion

8 ounces small Brussels sprouts, halved

1/4 cup water

1 tablespoon lemon juice

Salt and pepper, to taste

8 ounces spinach fettuccine, cooked, warm

1/2 cup shredded Parmesan cheese

1/4 cup toasted pine nuts or slivered almonds

Method:

Saute ham, fennel, and onion in lightly greased large skillet until onion is tender and browned, about 5 minutes. Add Brussels sprouts and water and heat to boiling, reduce heat and simmer, covered, until sprouts are crisp-tender, 5 to 8 minutes. Stir in lemon juice, season to taste with salt and pepper. Serve over pasta, sprinkle with Parmesan cheese and pine nuts.

Per Serving:

Calories: 307

% of calories from fat: 24

Fat (gm): 8.4

Saturated fat (gm): 2.7

Cholesterol (gm): 85.6

Sodium (mg): 474

Protein (gm): 18.7

Carbohydrate (gm): 41.2

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