 |
Prep and Cook time: 30 minutes
Makes: 4 to 5 servings
This decadent and ridiculously simple linguine is so delicious, you might want to keep it in mind for weeknight dinner guests. Team it with warm focaccia and steamed broccoli drizzled lightly with melted butter and topped with grated lemon peel. Then sit back and savor your indulgence over a glass of Chardonnay.
Ingredients
1 container (20 oz.) Alfredo Pasta Sauce
1/4 cup dry white wine
1 package (3 oz.) Primo Taglio Prosciutto
2 teaspoons Olive Oil
2 packages (9 oz. each) fresh Egg Linguine
1 cup frozen Petite Peas
Ground nutmeg
Instructions
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts of water
to boiling. In another 1 1/2- to 2-quart pan, whisk together the alfredo
sauce and white wine. Place over low heat and stir occasionally until hot.
2. While water and sauce heat, cut prosciutto into fine slivers. Pour oil
into an 8- to 10-inch nonstick pan. Add slivered prosciutto; stir often
over medium-high heat until prosciutto is lightly browned and crisp, about
7 minutes. Remove from pan with a slotted spoon and let drain on a paper
towel.
3. When water boils, add linguine and cook 2 minutes. Add peas and
continue to boil until pasta is cooked and peas are tender-crisp to bite,
1 to 2 more minutes.
4. Drain pasta and peas well, then return them to the 5- to 6-quart pan.
Add heated sauce and toss gently until pasta is coated. Arrange pasta on a
serving platter or individual plates. Sprinkle lightly to taste with
nutmeg, then top with browned prosciutto.
Nutritional Information
Per serving:510 cal., 31% (157 cal.) from fat; 26 g protein; 17 g fat (9 g sat.); 66 g carbo (4.8 g fiber); 940 mg sodium; 109 mg chol.
