Fettuccine with Asparagus

This Italian-inspired main dish pasta recipe has plenty of fresh vegetables--fennel, asparagus, and tomatoes--tossed with prosciutto and Parmesan cheese.

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  • 9 ounces fresh fettuccine or tagliatelle or 6 ounces dried fettuccine or tagliatelle, broken
  • 1 medium fennel bulb, trimmed and cut into 1-inch pieces (1-1/2 cups)
  • 1 tablespoon olive or cooking oil
  • 1/2 pound fresh asparagus spears, bias-sliced into 1-1/2-inch pieces
  • 3 medium tomatoes, peeled, seeded, and chopped
  • 2 ounces prosciutto or fully cooked lean ham or turkey ham, cut into thin strips
  • 1/4 cup grated Parmesan cheese
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.
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: cal. (kcal) 418, Fat, total (g) 13, chol. (mg) 7, sat. fat (g) 1, carb. (g) 58, fiber (g) 3, pro. (g) 19, vit. A (RE) 144.23, vit. C (mg) 45.47, sodium (mg) 480, calcium (mg) 111.06, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
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