Fettuccine with Prosciutto, Tomatoes, and Cream

Fettuccine with Prosciutto, Tomatoes, and Cream Healthy Recipe

6 Servings 15 min Cook

Macros/Serving: 485 Calories


1/2 Cup Parsley
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
3 Can Tomatoes
3 Cloves, minced Garlic
1/2 Cup, grated Parmesan Cheese
16 Oz Whole Wheat Pasta
6 Strip cooked Bacon
3 Tbsp Olive Oil


Drain and dice tomatoes.

Finely chop parsley.

Cut bacon crosswise into 1-inch strips.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.


Transfer pasta to large bowl.

Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat.

Add prosciutto and saut until crisp, about 5 minutes.

Transfer prosciutto to paper towels.

Add remaining 2 tablespoons oil to same skillet.

Add garlic and saut 15 seconds.

Add tomatoes and simmer 5 minutes, stirring occasionally.

Stir in cream, parsley, and 1/2 cup cheese.

Bring to boil; season with salt and pepper.

Add sauce to pasta in bowl; toss to coat.

Sprinkle with prosciutto and serve, passing additional cheese alongside.


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