Fettuccine with Prosciutto, Peppers and Peas
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25 Min
Prep : 25 Min
This recipe is inspired by the region of Emilia-Romagna in Italy.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 lb. (450 g) fettuccine, uncooked
2
2 Tbsp. extra virgin olive oil
3
1/2 lb. (225 g) prosciutto slices, chopped
4
1 cup each chopped red and yellow peppers
5
1 cup chopped onions
6
2 Tbsp. chopped fresh thyme
7
1 jar (650 mL) Classico di Parma Four Cheese Pasta Sauce
8
1 pkg. (300 g) frozen peas, thawed
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How do I make it ?
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, heat oil in large skillet on medium-high heat. Add prosciutto, peppers, onions and thyme; mix well. Cook 5 to 7 min. or until vegetables are softened, stirring frequently. Stir in pasta sauce and peas; simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally. Step 3
Drain pasta. Serve topped with pasta sauce mixture. Kraft Kitchen Tips!
Substitute
Prepare using Classico di Milano Vodka Sauce Pasta Sauce.
Note
Feel free to adjust the measure of fresh thyme to suit your personal taste.
Special Extra
Serve topped with Kraft 100% Parmesan Grated Cheese.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 1.5 g
8 %
Cholesterol 5 mg
Sodium 550 mg
23 %
Carbohydrate 57 g
Fibre 6 g
Sugars 9 g
Protein 13 g
Vitamin A
20 %
Vitamin C
120 %
Calcium
8 %
Iron
25 %
Servings
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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