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Creamy Pasta Primavera

Prep time 10 mins
Cook time 25 mins
Yield 6 Servings

Ingredients

  • 1 pound fettuccine
  • 2 teaspoons olive oil
  • 1/2 sweet onion, thinly sliced
  • 1 (10 oz.) package frozen baby peas, thawed
  • 1 (10 oz.) package grape tomatoes, halved
  • 4 tablespoons butter
  • 3/4 cup heavy cream
  • 1 1/2 cups grated Parmesan
  • Kosher salt
  • Black pepper
  • 6 ounces thinly sliced ham, cut into 1/2-inch pieces

Nutrition Information

  • calories 682
  • fat 36 g
  • satfat 21 g
  • protein 30 g
  • carbohydrate 62 g
  • fiber 4 g
  • cholesterol 138 mg
  • sodium 233 mg

How to Make It

  1. In a large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain, reserving 3 Tbsp. pasta water; set aside pasta and water.

  2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in peas and reserved pasta water and cook for 1 minute. Add tomatoes and cook just until softened, 1 to 2 minutes. Remove from heat.

  3. In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture, pasta and ham, and toss together until well combined. Serve warm.