Fettuccine with Prosciutto and Asparagus

By doran65

Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta.

Ingredients

• 3 cups (1-inch) diagonally cut asparagus
• 1 (9-ounce) package fresh fettuccine
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 teaspoons bottled minced garlic
• 1/2 cup chopped prosciutto (about 2 ounces)
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon black pepper
• 1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.


Nutritional Information

Amount per serving Calories: 335
Calories from fat: 27%
Fat: 10g
Saturated fat: 3.4g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 1.2g
Protein: 17.7g
Carbohydrate: 44.6g
Fiber: 5.4g
Cholesterol: 64mg
Iron: 3.4mg
Sodium: 722mg
Calcium: 211mg