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Fettuccine with Prosciutto and Asparagus

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 1/4 cups)
Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.