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Thursday, May 3, 2012

Spring Fettucine Alfredo

Yesterday Momma-dukes and I treated ourselves to a couple of mani's, pedi's and plenty of girl talk. To accompany the chit-chat and wine, I came up with this light and totally dreamy pasta dish. I'm pretty smitten with the light alfredo sauce I've learned from my food-crush Rocco DiSpirito. I've mentioned [several times] how much I adore him + his calorie crunching recipes found in Now Eat This!
and several of his other best-selling cookbooks. This meal was the perfect way to end a night full of relaxation, conversation, and lots of lovey-dovey momma/daughter time. 

Spring Fettucine Alfredo 
  • 1 cup chicken broth
  • 2 tsp cornstarch
  • 1 tsp ground nutmeg
  • 1 cup greek yogurt
  • 1/2 cup parmesan reggiano
  • 2 cups baby bella mushrooms, sliced
  • 1 cup asparagus, chopped into 1 inch chunks
  • 1 cup cubed prosciutto 
  • 2-3 tbsp EVOO
  • 2 tbsp butter spread [love my Earth Balance}
  • 1-2 tbsp lemon juice 
  • salt and pepper to taste
  • 16 oz fettucine [I used spinach fettucine]

  1. begin by boiling water for the fettucine. 
  2. meanwhile in a large sauce pan heat EVOO over med-high heat. add mushrooms and asparagus. sprinkle with lemon juice. cook for 2-3 minutes, then stir in your butter spread. salt and pepper to taste. stir well, reduce heat to medium and cover for 5-6 minutes or until asparagus is tender. 
  3. once water is boiling -- add fettucine and cook until al dente. drain and rinse with cool water. 
  4. next, add prosciutto to asparagus and mushroom mixture and stir well in pan. 
  5. while things are simmering in pan, whisk cornstarch, nutmeg and chicken broth together in measure cup. pour this mixture into pan. turn up the heat and bring to a boil. 
  6. while mixture is boiling, use your spoon to scrape up all the brown bits at the bottom of the pan [flavor!]. then slowly start to stir in parmesan cheese. once all the cheese is melted and combined, remove pan from heat and stir in the greek yogurt [it's like magic!].
  7. finally, add the cooked fettucine and using tongs twist to combine well with sauce. 
  8. serve topped with parsley and extra parmesan if you wish!  

Since this recipe calls for 1 cup of chicken broth, only open the can half way. 
That way you won't have to put the extra in another container.
 Just store the leftovers in the can. #tip

Aren't you just green with envy? Ha! Couldn't resist. 


toodles, ya'll. 
I gotta go wash my cape.

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