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

Creamy Fettuccine with Asparagus, Peas, and Prosciutto

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
ADVERTISEMENT
  • 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Aug 28, 2011

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

 
Apr 09, 2015

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 would be more enjoyable with a lighter sauce and less of it. I ended up thinning it out with some white wine and using only half of it in the final preparation. I found that this was sufficient to lightly coat everything adding some creaminess but not tasting like pasta and gravy. I blanched the peas and asparagus having cooked them briefly in a large pot of water, then using the same water to cook the pasta. The fresh flavours of the veggies mixed so well with the salty prosciutto crudo I was tempted to eat them all on their own. Thank you champ for your recipe!

 

4 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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
  • 854 mg
  • 34%

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

See More

About the Cook

 
ADVERTISEMENT
Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Penne Pasta with Peas and Prosciutto

See how to make tasty and inexpensive pasta with peas and white beans.

Prosciutto Asparagus

This holiday appetizer couldn't be easier--or tastier!

Roasted Asparagus with Prosciutto & Poached Egg

See how to make a classic spring asparagus dish.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States