Fettuccine with Asparagus

This Italian-inspired main dish pasta recipe has plenty of fresh vegetables -- fennel, asparagus, and tomatoes -- tossed with prosciutto and Parmesan cheese.

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  • Makes: 3 servings
  • Start to Finish: 20 mins

Fettuccine with Asparagus

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Directions

  1. In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm.
  2. Meanwhile, in a 10-inch skillet cook fennel in hot oil for 3 minutes. Add asparagus; cook for 4 minutes or until nearly tender. Add tomatoes and prosciutto; cook for 2 minutes or until heated through. Add fennel mixture to pasta, tossing gently to mix. Divide mixture among 3 dinner plates. Sprinkle with Parmesan cheese. Season to taste with salt and pepper. Makes 3 servings.
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Nutrition Facts (Fettuccine with Asparagus)

  • Per serving:
  • 418 kcal ,
  • 13 g fat
  • (1 g sat. fat ,
  • 7 mg chol. ,
  • 480 mg sodium ,
  • 58 g carb. ,
  • 3 g fiber ,
  • 19 g pro.
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