Pasta with Asparagus, Lemon, and Prosciutto

recipe
Cook prosciutto, the Italian salt-cured ham, quickly; it becomes tough if overcooked.

Yield:

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

Recipe from

Nutritional Information

Calories 374
Caloriesfromfat 29 %
Fat 12.1 g
Satfat 4.7 g
Monofat 3.2 g
Polyfat 1 g
Protein 24.9 g
Carbohydrate 44 g
Fiber 6.2 g
Cholesterol 84 mg
Iron 4.2 mg
Sodium 990 mg
Calcium 256 mg

Ingredients

1 (9-ounce) package fresh fettuccine
2 teaspoons olive oil
5 cups (1-inch) slices asparagus (about 1 1/2 pounds)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
4 ounces very thin slices prosciutto, coarsely chopped
3/4 cup (3 ounces) grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute. Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.

Note:

Lisë Stern,

April 2004
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