Fettuccine Alfredo With Peas And Prosciutto

Directions

1. Fettuccine Alfredo is a classic. However, producing a classic doesn't necessarily entail long hrs in the kitchen and a ton of rich ingredients. Which's the case with this version. A feature in the January issue of Sunset magazine makes the point, including the recipe among a collection of "comfort foods from around the world - lightened, updated and designed for weeknight dinners."
2. The recipe includes prosciutto and Parmesan cheese to keep a depth of satisfying flavor in this streamlined version which you can make in about 20 min. 4 servings.
3. 3 1/2 c. fat-skimmed chicken broth2 c. low-fat (1 percent) milk3/4 lb. dry fettuccine1 1/2 c. (10-oz) package) frzn petite peas 1 oz thin-sliced prosciutto1 1/2 tsp. cornstarch1 c. reduced-fat sour cream1/2 c. grated Parmesan cheese1/2 tsp. freshly grated nutmeg or possibly grnd nutmeg Salt and pepper
4. In a 5- to 6-qt pan, combine broth, lowfat milk and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally.
5. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 min. Add in peas and stir occasionally till pasta is tender to bite, two to four min longer.
6. Meanwhile, separate prosciutto slices and cut crosswise into 1/4 inch-wide strips.
7. In a small bowl, mix cornstarch with 2 Tbsp. water till smooth. Add in to pasta mix and stir till it boils and thickens.
8. Add in lowfat sour cream, Parmesan cheese, nutmeg, and salt and pepper to taste; stir till well blended and heated through, about one minute. Stir in prosciutto. Spoon onto plates.