Fettuccine Al Fresco

Campbell's Fettuccine Al Fresco Recipe

Sautéed ham and onion stirred into mushroom-laced tomato sauce dresses hot pasta.

At a glance

Prep

10 min.

Total

20 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 10 min.

Made With

  • Prego® Fresh Mushroom Italian Sauce

    Prego® Fresh Mushroom Italian Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 tablespoon vegetable oil
1/2 cup diced cooked ham (optional)
1 medium onion, chopped (about 1/2 cup)
1/8 teaspoon garlic powder or 1 clove garlic, minced
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
12 ounces (3/4 of a 1-pound package) fettuccine pasta or spaghetti, cooked and drained
1/4 cup grated Parmesan cheese

How to Make It

  • 1

    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.

  • 2

    Stir the sauce and parsley in the saucepan and heat through. Serve over the fettuccine. Sprinkle with the cheese.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25316

Your Recently Viewed Recipes