Pasta and noodles · Italian-American · 20 min
Fettuccine Alfredo with Ham, Bell Pepper, Zucchini & Parsley
- 20 min
- 2–6 servings
- 660 kcal / serving
A creamy Alfredo with ham and vegetables that comes together in about 20 minutes, offering a comforting texture and gentle flavors ideal for a weeknight supper.
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Ingredients
- ½ (16 oz) jarAlfredo sauce
- 5 ozfettuccine pasta
- 8 ozham steak, boneless
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
From the pantry: black pepper, butter, unsalted, garlic powder, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
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Produce
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
Meat & seafood
- 8 ozham steak, boneless
Pantry & dry goods
- 5 ozfettuccine pasta
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| ham steak, boneless | 8 oz | 16 oz | 24 oz |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| red bell pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the pasta in well-salted boiling water until just tender, then drain and set aside.
- Wash and dry the vegetables and ham; cut the zucchini into half-moon slices, dice the bell pepper, and chop the onion.
- Cut the ham into small chunks and place it with the vegetables in a mixing bowl for easy scooping during cooking.
- In a hot skillet, melt a knob of butter and swirl to coat the bottom, then add the ham and vegetables; sauté until they start to soften, about 5 minutes.
- Shave the parsley leaves from the stems, discard the stems, and finely mince the leaves.
- When the vegetables are soft, stir in the parsley and the Alfredo sauce; season with salt, pepper, and garlic powder to taste, and warm through for about 2 minutes.
- Add the drained pasta to the skillet and toss everything together until evenly coated and heated through; remove from heat.
- Divide the pasta among plates or bowls and serve
Two tips
- Prep ahead: wash and chop the vegetables and parsley, storing them in the fridge for quick assembly.
- Leftovers: refrigerate in an airtight container and reheat gently with a splash of pasta water or more Alfredo sauce if needed.
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 37 g
- Carbs
- 66 g
- Fat
- 28 g
- Fiber
- 6 g
- Sodium
- 2100 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.