Fettuccine With Prosciutto
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 4 ts Reduced-calorie margarine
- 2 ts Grated Parmesan cheese Freshly ground black pepper
- 2 Garlic cloves, minced
- 2 c Frozen carrots and zucchini
- 2 oz Prosciutto cut into thin strips
- 3 oz Fresh fettuccine
- Frozen vegetables
- 1/2 c Low-sodium chicken broth
- 1/2 md Tomato, cut into wedges
- 1/2 c Sliced scallions
- 1/2 c Frozen peas
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Melt margarine in medium skillet over medium-high heat. Add prosciutto, scallions and garlic; cook for 3 minutes, stirring frequently. Add broth and frozen vegetables; bring to a boil. Lower heat to medium and simmer for 5 minutes.
- Cook fettuccine according to package directions or until tender. Drain and place in a serving bowl.
- Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese, and pepper to taste. Toss to mix well.
- Makes 4 servings
- [WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989] Posted by Fred Peters. Converted by MMCONV vers. 1.40
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander