Keto Creamy Ham and Pea Fettuccine with Spinach
A classic two-pasta dish combining regular and spinach fettuccine in a rich cream sauce with ham, peas, and fresh parsley. The butter-based sauce incorporates half and half for richness while fresh garlic and Parmesan cheese add depth. Ideal for weeknight dinners or casual entertaining, this version balances green spinach pasta with white cream for visual appeal and straightforward comfort food appeal.
Ingredients
- 4 ounce dried fettuccine, uncooked
- 4 ounce dried spinach fettuccine, uncookedall regular fettuccine8 ounces total
Less visual contrast
- ¼ cup butter, Land O Lakes
- ½ teaspoon garlic, finely chopped fresh
- 1 cup half and half, Land O Lakes
- ¼ cup fresh parsley, chopped
- 1 10-ounce package frozen peas, thawed
- ¼ teaspoon pepper
- ¾ cup Parmesan cheese, freshly grated
- 8 ounce cooked ham, cut into thin strips
- Parmesan cheese, freshly grated for serving(optional)
Instructions
- 1
Cook both dried fettuccine varieties in a 4-quart saucepan according to package directions. Drain and set aside.
- 2
Melt butter in the same pan until sizzling. Add garlic and cook over medium heat, stirring occasionally, until tender.
- 3
Stir in half and half, parsley, thawed peas, and pepper. Continue cooking, stirring occasionally, until heated through.
- 4
Stir in the cooked fettuccine, Parmesan cheese, and ham strips. Cook, stirring occasionally, until heated through and cheese melts.
- 5
Serve with additional grated Parmesan cheese on top.
Tips
Thaw peas ahead of time or run under warm water briefly to ensure even heating without dropping the sauce temperature too much.
Stir frequently while adding cheese to prevent it from clumping and ensure a silky, cohesive sauce.
Use freshly grated Parmesan rather than pre-grated for better melting and creamier texture.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of cream or milk to restore sauce consistency.
Prepare sauce without pasta up to 1 day ahead. Cook pasta separately and combine when reheating.
Serve immediately in shallow bowls with additional Parmesan cheese. Pairs well with a simple green salad and crusty bread.
Common Mistakes
Overcook pasta before draining to avoid mushy final texture; cook just until al dente
Add cheese at end without excessive heat to prevent curdling and clumping
Do not let sauce sit too long before serving or it will thicken; add splash of warm milk if needed
Substitutions
Dairy-Free Swaps
General Alternatives
Lighter but requires more butter for richness
Full guide →Less visual contrast
FAQ
Can I make this ahead of time?
Yes. Prepare the sauce through step 3 and refrigerate up to 1 day. Cook pasta fresh and combine when reheating gently on the stovetop. Add a splash of cream or milk to restore the sauce to proper consistency before serving.
Can I freeze Green and White Fettuccine?
Freezing is not recommended as the cream sauce separates and becomes grainy upon thawing. The pasta texture also suffers. Better to refrigerate for 3 days maximum or prepare the sauce without pasta and freeze separately for up to 1 month.
What if I don't have half and half?
Substitute with heavy cream, whole milk mixed with a tablespoon of butter per cup, or a mixture of evaporated milk and butter. Each changes the richness slightly but works well in this sauce.