Fettuccine Alfredo with Peas and Prosciutto Recipe

3 1/2 cups fat-skimmed chicken broth

2 cups low-fat (1%) milk

3/4 pound dried fettuccine

1 1/2 cups (10-oz. package) frozen petite peas

1 ounce thin-sliced prosciutto

1 1/2 teaspoons cornstarch

1 cup reduced-fat sour cream

1/2 cup grated parmesan cheese

1/4 teaspoon freshly grated nutmeg or ground nutmeg

Salt and pepper

Step 1

In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2 to 4 minutes longer.

Step 2

Meanwhile, separate prosciutto slices and cut crosswise into 1/4-inch-wide strips.

Step 3

In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute. Stir in prosciutto. Spoon onto plates.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories619

% Daily Value *
Total Fat 15g20%

Saturated Fat 7.2g36%
Cholesterol 39mg13%
Sodium 588mg26%
Total Carbohydrate 84g31%

Dietary Fiber 6.7g24%
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Fettuccine Alfredo with Peas and Prosciutto