Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
300 g (10 oz) dry fettucine
120 mL (1/2 cup) prosciutto, in slivers
12 medium asparagus stems, chopped, blanched
1 small shallot, chopped
2 cloves garlic bulbs, chopped
30 mL (2 tbsp) olive oil
360 mL (1-1/2 cups) cream
180 mL (3/4 cup) Parmesan cheese, grated
2.5 mL (1/2 tsp) ground black pepper
120 mL (1/2 cup) fresh parsley, chopped
1 lemon, zested and juiced
If you don’t have asparagus and prosciutto, don’t be afraid to ad lib with whatever ingredients you have on hand.
Cook the dry fettucine in 1 L (4 cups) of boiling water for about 7 minutes, occasionally stirring to prevent sticking. Using a large sauté pan, heat the oil and sauté the onion and garlic for about 2 minutes, then add asparagus and sauté another minute. Add the prosciutto and mix. Reduce heat to medium and add the cream. Stir gently for about 3 minutes or until smooth. Add the black pepper. Mix and simmer another 5 minutes and then add the cooked fettucine in the sauté pan. Add the Parmesan cheese and lemon juice and mix well. Garnish with fresh parsley and lemon zest.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:471