Fettuccine Al Fresco

Of course, this recipe tastes great as is but use it as a springboard
for improvisation. Give it your signature by stirring additional sautéed
mushrooms, some green or red bell peppers or fresh spinach leaves into
the sauce.

Fettuccine Al Fresco
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 10 min.

1 tbsp. vegetable oil
1/2 cup diced cooked ham (optional)
1 medium onion, chopped (about 1/2 cup)
1/8 tsp. garlic powder or 1 clove garlic, minced
1 jar (24 ounces) Prego(R) Fresh Mushroom Italian Sauce
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
3/4 of a 16 ounce package fettuccine or spaghetti, cooked and drained
(about 6 cups)
grated Parmesan cheese

Directions:
Heat the oil in a 3-quart saucepan over medium heat. Add the ham, if
desired, onion and garlic powder and cook until the onion is tender.
Stir the sauce and parsley in the saucepan and heat through. Serve over
the fettuccine. Sprinkle with the cheese. Serves 4.

Kitchen Clip:
Have big meat eaters in your family? Heat some purchased meatballs in
the sauce until warmed through and serve over the fettuccine.
Received on Wed Nov 11 13:49:16 2009