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Fettuccine with Prosciutto

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Submitted by lauricay

YIELD

4 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

4 2E+1
TEASPOONS ML MARGARINE
2 57.8
OUNCES ML/G PROSCIUTTO
cut into thin strips *
½ 118
2 2
GARLIC GARLIC CLOVES
minced *
½ 118
2 473
CUPS ML CARROTS
frozen, and zucchini
½ 118
CUP ML GREEN PEAS
frozen
3 86.7
OUNCES ML/G PASTA, FETTUCCINE
fresh
½ 0.5
MEDIUM MEDIUM TOMATOES
cut into wedges
2 1E+1
TEASPOONS ML PARMESAN CHEESE
grated
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 129 8% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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