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Ingredients

½ bunch asparagus, trimmed and cut into 1/2-inch pieces 1 cup frozen peas ¼ cup water 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk 2 teaspoons garlic powder 1 cup freshly grated Parmesan cheese 1 pinch salt and ground black pepper to taste 4 ounces dry fettuccine pasta 1 (1 ounce) slice prosciutto, cut into thin strips

Nutrition Info

555.7 calories carbohydrate: 53 g cholesterol: 75.4 mg fat: 26.6 g fiber: 5.3 g protein: 28 g saturatedFat: 15.4 g servingSize: - sodium: 854.2 mg sugar: 13.7 g transFat: : - unsaturatedFat: : -

Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes, drain any remaining liquid and set the vegetables aside.
Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce, season with salt and pepper. Set aside.
Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes, drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.

3 servings

Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons.