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Fettuccine with Prosciutto

 

45

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

15

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

4 teaspoons margarine
2 ounces prosciutto
cut into thin strips
*
½ cup scallions, spring or green onions
sliced
2 Garlic cloves
minced
*
½ cup chicken broth, low salt
2 cups carrots
frozen, and zucchini
½ cup green peas
frozen
3 ounces pasta, fettuccine
fresh
½ medium tomatoes
cut into wedges
2 teaspoons Parmesan cheese
grated
1 x black pepper
freshly ground, to taste
*

Directions

Melt margarine in medium skillet over medium-high heat.

Add prosciutto, scallions and garlic; cook for 3 minutes, stirring frequently.

Add broth and frozen vegetables; bring to a boil.

Lower heat to medium and simmer for 5 minutes.

Cook fettuccine according to package directions or until tender.

Drain and place in a serving bowl.

Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese, and pepper to taste.

Toss to mix well.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 1298% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 134mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 14%
Sugars g
Protein 10g
Vitamin A 228% Vitamin C 15%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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