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Ingredients30 m servings 556 cals
Original recipe yields 3 servings
- 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.
- 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.
- 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.
Per Serving: 556 calories; 26.6 g fat; 53 g carbohydrates; 28 g protein; 75 mg cholesterol; 854 mg sodium. Full nutrition
ReviewsRead all reviews 2
What a nice way to welcome Spring vegetables into your meal. I was able to find fresh peas and asparagus. The only issue in the recipe is the thick sauce and how much it calls for. I think it wo...