Fettuccine Alfredo with Peas and Prosciutto


Added to 3 cookbooks   This recipe has been viewed 4805 times

Per serving: 619 cal., 22% (135 cal.) from fat; 36 g protein; 15 g fat (7.2 g sat.); 84 g carbo (6.7 g fiber); 588 mg sodium; 39 mg chol.

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Fettuccine Alfredo with Peas and Prosciutto recipe - How to make Fettuccine Alfredo with Peas and Prosciutto



Preparation Time: About 10 Min.   Cooking Time: About 10 Min.   Total Time:    


3 1/2 cups fat-skimmed chicken broth
2 cups low fat milk
3/4 pound fettuccine
1 1/2 cups frozen small green peas
1 ounce thin-sliced prosciutto
1 1/2 tsp cornflour
1 cup Sour Cream
1/2 cup grated parmesan cheese
1/4 tsp nutmeg (jaiphal) powder
salt and pepper

  1. In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan);
  2. Cover and bring to a boil over high heat, stirring occasionally.
  3. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes.
  4. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minut
  5. Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.
  6. In a small bowl, mix cornstarch with 2 tablespoons water until smooth.
  7. Add to pasta mixture and stir until it boils and thickens. add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste;
  8. Stir until well blended and heated through, about 1 minute.
  9. Stir in prosciutto. spoon onto plates.

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This recipe was contributed by DHAWAN on 01 Mar 2001

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