Fettuccine with Prosciutto and Asparagus

Fettuccine with Prosciutto and Asparagus Recipe
Randy Mayor; Melanie J. Clarke
Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 27 %
Fat 10 g
Satfat 3.4 g
Monofat 4.3 g
Polyfat 1.2 g
Protein 17.7 g
Carbohydrate 44.6 g
Fiber 5.4 g
Cholesterol 64 mg
Iron 3.4 mg
Sodium 722 mg
Calcium 211 mg


3 cups (1-inch) diagonally cut asparagus
1 (9-ounce) package fresh fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 cup chopped prosciutto (about 2 ounces)
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup (1 ounce) preshredded fresh Parmesan cheese


Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.

June 2002
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