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A classic made easy

Associated Press

Fettuccine Alfredo is a classic. However, producing a classic doesn't necessarily entail long hours in the kitchen and a ton of rich ingredients. That's the case with this version.

The recipe has been lightened, updated and designed for weeknight dinners. It includes prosciutto and Parmesan cheese to keep a depth of satisfying flavor in this streamlined version that you can make in about 20 minutes.

Fettuccine Alfredo with peas and prosciutto

3 1/2 cups fat-skimmed chicken broth

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2 cups low-fat (1 percent) milk

3/4 pound dried fettuccine

1 1/2 cups (10-ounce 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

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Salt and pepper

In 5- to 6-quart pan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to 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.

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

In 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. Makes 4 servings.

Nutrition information per serving: 619 cal., 36 g pro., 15 g total fat (7.2 g saturated fat), 84 g carbo., 588 mg sodium, 39 mg chol.

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