Fettuccine with Prosciutto and Asparagus

Randy Mayor; Melanie J. Clarke

Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 27%
  • Fat: 10g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.7g
  • Carbohydrate: 44.6g
  • Fiber: 5.4g
  • Cholesterol: 64mg
  • Iron: 3.4mg
  • Sodium: 722mg
  • Calcium: 211mg

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

Preparation

  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.
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