Creamy Fettucine with Asparagus, Peas, and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons. Ingredients:
1/2 bunch asparagus, trimmed and cut into 1/2-inch pieces |
1 cup frozen peas |
1/4 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 |
Directions:
1. 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.
2. 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.
3. 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.
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