Prosciutto and Asparagus Fettuccine
Unsure what to prepare for supper tonight? How about this elegant pasta dish, ready to eat in less than 30 minutes? Get ready for delicious al dente fettuccini served in a rich, creamy sauce, with asparagus and prosciutto. Yum!
Ingredients
- 12 oz (350 g) fettuccine
- 2 tbsp (25 mL) Butter
- 1/2 cup thinly sliced red onion
- 2 to 5 cloves garlic minced
- 1 lb (500 g) asparagus
- 2 cups (500 mL) 35% Cream or 18% Cream
- 2 tbsp (25 mL) cornstarch
- 4 oz (125 g) thinly sliced prosciutto
- Freshly ground black pepper
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Cook fettuccine according to package directions; drain.
Meanwhile, in a medium saucepan over medium heat, melt butter and cook onion and garlic until onion begins to brown.
Trim asparagus and cut diagonally into 1-inch (2.5 cm) pieces. Add to onions; cover and cook for 5 minutes or until asparagus are slightly cooked, stirring regularly.
Meanwhile, in a small bowl, mix 1/4 cup (50 ml) cream with cornstarch; set aside. Add remaining cream to asparagus mixture, scraping up any brown bits at the bottom of the pan. Add cornstarch mixture and bring to a boil, stirring continuously.
Once sauce begins to thicken, reduce heat to a simmer. Cut prosciutto crosswise into thin strips and stir into sauce; cover and continue to simmer 5 minutes. Sprinkle with black pepper and serve over fettuccine.
Tips
Nutritional information
Per serving| Energy: | 730 Calories |
| Protein: | 27 g |
| Carbohydrate: | 80 g |
| Fat: | 35 g |
| Fibre: | 5.7 g |
| Sodium: | 641 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 16 % / 174 mg |
| Folate: | 127 % |
| Riboflavin: | 49 % |
| Selenium: | 129 % |
| Thiamin: | 99 % |
