Creamy Fettuccine with Asparagus, Peas, and Prosciutto recipe

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Ingredients

½ bunch asparagus, trimmed and cut into 1/2-inch pieces
1 cup frozen peas
¼ cup water
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
2 teaspoons garlic powder
1 cup freshly grated Parmesan cheese
1 pinch salt and ground black pepper to taste
4 ounces dry fettuccine pasta
1 (1 ounce) slice prosciutto, cut into thin strips

Nutrition Info

555.7 calories
carbohydrate: 53 g
cholesterol: 75.4 mg
fat: 26.6 g
fiber: 5.3 g
protein: 28 g
saturatedFat: 15.4 g
servingSize: -
sodium: 854.2 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 servings

Recipe Note

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

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