Try this Whole-Wheat Fettuccine with Potatoes, Prosciutto, And Peas recipe, or contribute your own.
Suggest a better descriptionIn 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. 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. 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. Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente. Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan. Serves 6. Gourmet January 1990
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Serving Size: 1 Serving (1618g) | ||
Recipe Makes: 1 servings | ||
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Calories: 830 | ||
Calories from Fat: 258 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 530.6mg | 18 % | |
Potassium 3559.4mg | 94 % | |
Total Carbohydrate 128.4g | 38 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 112.9g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 830
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