Fettuccine with Asparagus
Recipe from
Better Homes and Gardens
This Italian-inspired main dish pasta recipe has plenty of fresh vegetables--fennel, asparagus, and tomatoes--tossed with prosciutto and Parmesan cheese.
Servings:
Makes 3 servings.
Total Time:
20 mins
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Ingredients
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9 ouncesfresh fettuccine or tagliatelle or 6 ounces dried fettuccine or tagliatelle, brokensee savings
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1 mediumfennel bulb, trimmed and cut into 1-inch pieces (1-1/2 cups)see savings
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1 tablespoonolive or cooking oilsee savings
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1/2 poundfresh asparagus spears, bias-sliced into 1-1/2-inch piecessee savings
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3 mediumtomatoes, peeled, seeded, and choppedsee savings
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2 ouncesprosciutto or fully cooked lean ham or turkey ham, cut into thin stripssee savings
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1/4 cupgrated Parmesan cheesesee savings
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Directions
1.
In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm.
2.
Meanwhile, in a 10-inch skillet cook fennel in hot oil for 3 minutes. Add asparagus; cook for 4 minutes or until nearly tender. Add tomatoes and prosciutto; cook for 2 minutes or until heated through. Add fennel mixture to pasta, tossing gently to mix. Divide mixture among 3 dinner plates. Sprinkle with Parmesan cheese. Season to taste with salt and pepper. Makes 3 servings.
Nutrition information
Per serving: Calories 418, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 480 mg, Carbohydrate 58 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 14%, Vitamin C 77%, Calcium 11%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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