Name: Fettuccine Alfredo with Ham, Bell Pepper, Zucchini & Parsley
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 425 g fettuccine pasta; 680 g ham steak, boneless; 1 small bunch Italian (flat-leaf) parsley; 3 red bell peppers; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; butter, unsalted; garlic powder; salt

Fettuccine Alfredo with Ham, Bell Pepper, Zucchini & ParsleyFettuccine Alfredo with Ham, Bell Pepper, Zucchini & Parsley — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

425 g fettuccine pasta

680 g ham steak, boneless

1 small bunch Italian (flat-leaf) parsley

3 red bell peppers

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

butter, unsalted

garlic powder

salt

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and set aside.

Meanwhile, wash and dry the fresh produce.

Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons. Place in a large bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the zucchini.

Peel, halve, and small dice onions; add to the bowl.

Small dice ham and add to the bowl with the veggies.

Preheat another large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add veggies and ham; cook, stirring occasionally, until veggies soften, about 6 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the veggies are soft, add parsley, Alfredo sauce, and spices to the pot; stir to combine. Continue to cook, stirring occasionally, until sauce is warmed through, about 3 minutes.

Transfer drained pasta to the pot with the sauce and toss to combine. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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