Creamy Fettuccine with Asparagus, Peas, and Prosciutto

Creamy Fettuccine with Asparagus, Peas, and Prosciutto

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

30 m servings 556 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 854 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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

What a nice way to welcome Spring vegetables into your meal. I was able to find fresh peas and asparagus. The only issue in the recipe is the thick sauce and how much it calls for. I think it wo...