Fettuccine With Prosciutto And Vegetables(4 Servings)
Creamy fettuccine tossed with prosciutto and colorful vegetables, offering a flavorful, satisfying meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
- 1 Tbsp. reduced calorie margarine ⓘ
- 1 tsp. reduced calorie margarine ⓘ
- 2 oz. prosciutto, cut into thin strips ⓘ
- 1/2 cup sliced scallions ⓘ
- 2 garlic cloves, minced ⓘ
- 1 cup sliced carrots ⓘ
- 1 cup sliced zucchini ⓘ
- 1/2 cup frozen peas ⓘ
- 1/2 cup low sodium chicken broth ⓘ
- 3 oz. fettuccine, cooked and drained ⓘ
Instructions
- In a medium skillet over medium-high heat, melt the margarine.
- Add prosciutto, scallions, and garlic; cook for 3 minutes, stirring frequently.
- Add carrots, zucchini, peas, and chicken broth; bring to a boil.
- Lower heat to medium and simmer for 5 minutes.
- Place cooked and drained fettuccine in a large serving bowl.
- Spoon the vegetable mixture over the fettuccine.
- Add tomato wedges, Parmesan cheese, and pepper to taste; toss to mix well.
Tips & Substitutions
For a lighter version, consider substituting the reduced calorie margarine with olive oil. You can also swap out the prosciutto for turkey bacon for a different flavor profile. If you prefer more vegetables, feel free to add bell peppers or spinach. To enhance the dish, try adding fresh herbs like basil or parsley, which complement the flavors beautifully.
Serving Suggestions
Serve the fettuccine with a side salad dressed in balsamic vinaigrette for a refreshing contrast. This dish pairs beautifully with a light white wine, such as Pinot Grigio. For added richness, sprinkle with freshly grated Parmesan cheese and serve alongside crusty bread for a complete meal. You might also enjoy it with Italian recipes like Chicken Napoli (Lemon-Butter Chicken).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fettuccine and vegetable mixture in a skillet over medium heat, adding a splash of chicken broth to keep it moist. Stir occasionally until heated through. Avoid microwaving to prevent the pasta from becoming mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Prosciutto And Vegetables(4 Servings) contains roughly 823 calories, with 18g protein, 90g carbohydrates, and 48g fat. It is an excellent source of vitamin A (232% of the Daily Value), dietary fiber (86% of the Daily Value), and potassium (47% of the Daily Value). Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta instead of fettuccine?
Absolutely! You can substitute fettuccine with other pasta types such as linguine, spaghetti, or even whole grain pasta. Just be sure to adjust the cooking time according to the pasta you choose for optimal texture.
Is there a vegetarian option for this recipe?
Yes, you can create a vegetarian version by omitting the prosciutto and using a plant-based margarine. You might also consider adding mushrooms for a savory flavor and extra nutrients, making it a hearty meal without meat.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce while cooking the vegetables. You can also serve it with a sprinkle of freshly cracked black pepper or a drizzle of chili oil for an extra kick that complements the flavors well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).