Thursday, September 1, 2011

Everything But the Kitchen Sink Pasta

While I try to limit my pasta intake, when I do have it, I go all out.  In the mood to make something hearty and colorful (hence the vibrancy of this dish), I found a neat little recipe on for Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms and Peas.  

I immediately loved all the ingredients in it, as it contained tons of veggies and just a hint of meat from the prosciutto.  Amending the recipe as I usually do, I substituted the cream based sauce for 1% lowfat milk and also substituted olive oil for butter.

My favorite ingredient in this was the asparagus, which came out fresh and crunchy, and the key is using a really good organic kind.  I was also quite pleased with the prosciutto aspect, which I decided to roast instead of sautee, producing that deliciously crunchy texture.  It tasted like smoky bacon, and that's just what I was going for.  After I had a bowl of it, I was completely sated and content.  Bon Appetit to that!

Everything But the Kitchen Sink Pasta (as I'm nicknaming it). Recipe courtesy of

1 comment:

  1. I can personally attest to the deliciousness of this dish. Definitely went back for seconds.3 mmmmm's




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