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Fettuccine Alfredo with Peas and Prosciutto

James Carrier
Yield Make 4 servings


  • 3 1/2 cups fat-skimmed chicken broth
  • 2 cups low-fat (1%) milk
  • 3/4 pound dried fettuccine
  • 1 1/2 cups (10-oz. package) frozen petite peas
  • 1 ounce thin-sliced prosciutto
  • 1 1/2 teaspoons cornstarch
  • 1 cup reduced-fat sour cream
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg or ground nutmeg
  • Salt and pepper

Nutrition Information

  • calories 619
  • caloriesfromfat 22 %
  • protein 36 g
  • fat 15 g
  • satfat 7.2 g
  • carbohydrate 84 g
  • fiber 6.7 g
  • sodium 588 mg
  • cholesterol 39 mg

How to Make It

  1. In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

  2. Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

  3. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.