Creamy Fettuccine with Asparagus, Peas, and Prosciutto recipe
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Ingredients
- ½ bunch asparagus, trimmed and cut into 1/2-inch pieces 1 cup frozen peas ¼ cup water 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk 2 teaspoons garlic powder 1 cup freshly grated Parmesan cheese 1 pinch salt and ground black pepper to taste 4 ounces dry fettuccine pasta 1 (1 ounce) slice prosciutto, cut into thin strips
Nutrition Info
- 555.7 caloriescarbohydrate: 53 gcholesterol: 75.4 mgfat: 26.6 gfiber: 5.3 gprotein: 28 gsaturatedFat: 15.4 gservingSize: -sodium: 854.2 mgsugar: 13.7 gtransFat: : -unsaturatedFat: : -
Directions Creamy Fettuccine with Asparagus, Peas, and Prosciutto
Directions
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Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes, drain any remaining liquid and set the vegetables aside.
Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce, season with salt and pepper. Set aside.
Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes, drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.