Fettuccine Primavera with Goat Cheese Sauce and Leftover Easter Ham

9 04 2012

I found this great spring pasta recipe in a Cuisine For Two magazine, which inspired tonight’s simple supper. Below is my riff on the recipe, including the addition of my leftover Easter ham. And who doesn’t need a simple go-to dinner recipe to help use up holiday leftovers 🙂

Fettuccine Primavera with Goat Cheese Sauce and Leftover Easter Ham

The following serves 2 with leftovers:

  • 2 heaping cups of broccoli florets
  • 1/2 cup diced onion
  • 1 Tbsp olive oil
  • 2 tsp minced garlic
  • Pinch of red pepper flakes
  • Half a box of fettuccine or linguine pasta
  • About 1 and 1/2 cups cooking water
  • 1 package soft goat cheese, crumbled (4 oz)
  • Juice of half a lemon
  • 1 cup frozen corn (or peas)
  • Leftover Easter ham, cubed (eyeball the amount)
  • 1 Tbsp chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup grated parmesan cheese

In a large pot, cook pasta according to package directions (cook to al dente).

Cook broccoli and onion in oil in a nonstick skillet over medium heat until onion softens, 3-5 minutes. Add garlic and pepper flakes; saute 1 minute.

Add about 1 and 1/2 cups of pasta-cooking water to skillet; simmer vegetables until crisp-tender, 2 minutes. Stir in goat cheese and lemon juice; add ham, corn, parsley, salt and pepper. Transfer cooked pasta to skillet; toss pasta with sauce and cook to combine for another minute. Stir in the parmesan cheese to help thicken the sauce more.




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