One-Pot Spring Pea and Prosciutto Fettuccine
Fresh Greens with Balsamic Vinaigrette
Ingredients
- 1 oz sliced prosciutto
- 1 cup low-sodium chicken broth
- ½ cup 2% reduced-fat milk
- 4 oz whole wheat fettuccine
- 1 oz ⅓-less-fat cream cheese
- ¼ tsp grated lemon rind
- 1 tsp fresh lemon juice
- ¾ cup frozen green peas
- ⅛ tsp pepper
- ¼ cup shredded Parmesan cheese
Instructions
- Place prosciutto in a single layer on a paper towel-lined plate. Cover with another layer of paper towels. Microwave at HIGH 1 to 2 minutes or until crisp. Crumble.
- Bring broth, milk and pasta to a boil in a Dutch oven. Reduce heat; simmer 10 minutes or until pasta is al dente, stirring often.
- Stir in cream cheese, lemon rind, lemon juice, peas, pepper and 3 Tbsp Parmesan cheese until cheese is melted.
- Sprinkle with prosciutto and 1 Tbsp Parmesan cheese.
Side Dish Ingredients
- ½ (5-oz) pkg mixed baby greens
- 1½ Tbsp olive oil
- ½ Tbsp balsamic vinegar
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
395
|
100
|
495
|
| Fat (g) | 10 | 10 | 20 |
| Sat. Fat (g) | 5 | 1.5 | 6.5 |
| Protein (g) | 24 | 1 | 25 |
| Carb (g) | 52 | 2 | 54 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 715 | 20 | 735 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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