Whole-Wheat Fettuccine with Potatoes, Prosciutto, a

Name: Whole-Wheat Fettuccine with Potatoes, Prosciutto, and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small red potatoes; 1 pound whole-wheat fettuccine or other whole-wheat pasta; 2 garlic cloves; 1 1/2 cups finely chopped onions; 1/4 teaspoon dried hot red pepper flakes, or to taste; 1 teaspoon crumbled dried rosemary; 1/2 cup olive oil; 1/2 cup chicken broth; 1/2 cup dry white wine; a 10-ounce package frozen peas; 1/4 pound thinly sliced prosciutto, cut into thin strips; 1/2 cup finely chopped fresh parsley leaves, preferably flat-leafed; freshly grated Parmesan to taste

Servings: persons

1 1/2 pounds small red potatoes
1 pound whole-wheat fettuccine or other whole-wheat pasta
2 garlic cloves
1 1/2 cups finely chopped onions
1/4 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon crumbled dried rosemary
1/2 cup olive oil
1/2 cup chicken broth
1/2 cup dry white wine
a 10-ounce package frozen peas
1/4 pound thinly sliced prosciutto, cut into thin strips
1/2 cup finely chopped fresh parsley leaves, preferably flat-leafed
freshly grated Parmesan to taste

1
In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking the fettuccine.
2
In a large heavy skillet cook the garlic, the onion, the red pepper flakes, and the rosemary in the oil over moderately low heat, stirring, until the onion is soft and add the broth, the wine, and the peas.
3
Simmer the mixture for 3 minutes, or until the peas are tender, and stir in the prosciutto, the potatoes, the parsley, and salt and pepper to taste.
4
Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente.
5
Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan.

989

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds small red potatoes, 1 pound whole-wheat fettuccine or other whole-wheat pasta, 2 garlic cloves, 1 1/2 cups finely chopped onions, and more.

Yes, Whole-Wheat Fettuccine with Potatoes, Prosciutto, and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Wheat Fettuccine with Potatoes, Prosciutto, and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions