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


10 min.


20 min.



Servings: about 1 1/2 cups each

Cook: 10 min.

Made With

  • Prego® Fresh Mushroom Italian Sauce

    Prego® Fresh Mushroom Italian Sauce

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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.

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