Quick and Easy: Fettuccine Alfredo with Peas and Prosciutto

Associated Press

This recipe, from the January issue of Sunset magazine, is a classic comfort food — but lightened, updated and streamlined for weeknight dinners.

• 3 1/2 cups fat-skimmed chicken broth
• 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
• Salt and pepper

In a 5- to 6-quart pan, combine broth, milk and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a 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 a 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 calories, 36 g protein, 15 g total fat (7.2 g saturated fat), 84 g carbohydrate, 588 mg sodium, 39 mg cholesterol.