Creamy Fettucine with Asparagus, Peas, and Prosciutto Recipe - Allrecipes.com
  • READY IN 30 mins

Creamy Fettucine with Asparagus, Peas, and Prosciutto

Recipe by  

"Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside.
  2. Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside.
  3. Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.
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Reviews More Reviews

Aug 28, 2011

Its easy to make and doesn't take a lot of time to make. Very thick sauce.

 

3 Ratings

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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