Pasta with Asparagus, Prosciutto, and Lemon in Creamy Parmesan Sauce
Running out of quick dinner ideas? Here’s a fast and easy creamy pasta recipe. Jenny of Primal Wellness demonstrates just how easy it is to swap traditional noodles for our Miracle Noodle Fettuccine to make an Italian-inspired pasta dish! Brilliant!
"𝘗𝘢𝘴𝘵𝘢 𝘸𝘪𝘵𝘩 𝘈𝘴𝘱𝘢𝘳𝘢𝘨𝘶𝘴, 𝘗𝘳𝘰𝘴𝘤𝘪𝘶𝘵𝘵𝘰, 𝘢𝘯𝘥 𝘓𝘦𝘮𝘰𝘯 𝘪𝘯 𝘢 𝘊𝘳𝘦𝘢𝘮𝘺 𝘗𝘢𝘳𝘮𝘦𝘴𝘢𝘯 𝘚𝘢𝘶𝘤𝘦 - 𝘛𝘩𝘪𝘴 𝘪𝘴 𝘢 𝘩𝘪𝘨𝘩𝘭𝘺 𝘧𝘭𝘢𝘷𝘰𝘳𝘧𝘶𝘭 𝘢𝘯𝘥 𝘺𝘦𝘵 𝘦𝘢𝘴𝘺 𝘮𝘦𝘢𝘭 𝘵𝘰 𝘱𝘶𝘵 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳, 𝘮𝘢𝘬𝘪𝘯𝘨 𝘪𝘵 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘭𝘶𝘯𝘤𝘩 𝘰𝘳 𝘭𝘢𝘴𝘵-𝘮𝘪𝘯𝘶𝘵𝘦 𝘬𝘦𝘵𝘰 𝘮𝘦𝘢𝘭 𝘰𝘱𝘵𝘪𝘰𝘯! 𝘛𝘩𝘪𝘴 𝘰𝘯𝘦 𝘶𝘴𝘦𝘴 @𝘮𝘪𝘳𝘢𝘤𝘭𝘦𝘯𝘰𝘰𝘥𝘭𝘦 𝘧𝘦𝘵𝘵𝘶𝘤𝘤𝘪𝘯𝘦."
14 oz Miracle Noodle Fettuccine Noodles
2 7-oz packages
1/2 pound asparagus trimmed and cut into bite-size pieces
1/2 tablespoon avocado oil
3 ounces prosciutto
1/2 cup chicken stock 1/3 cup cream, or coconut cream, for dairy-free
1/3 cup Parmesan, divided, or nutritional yeast, for dairy-free
1/2 tablespoon lemon juice and zest of 1 lemon salt and pepper, to taste
1. Rinse the kelp noodle under hot water for several minutes and set in a strainer to drain.
2. Preheat the broiler or turn the oven to 500ºF. Toss the asparagus with the oil and spread it onto half of a baking sheet. Lay the prosciutto slices on the remaining half of the sheet so that they are not overlapping. Broil or bake for 5 minutes, or until the prosciutto is crispy (it will crisp up more as it cools).
3. While the asparagus and prosciutto cooks, prepare the sauce. Add the stock to a large saucepan and reduce to a few tablespoons, about 5 minutes. Add the cream and reduce by half, about 5 minutes. Add in the noodles and cook for another 5 minutes, or until the cream is thickened and clinging to the noodles.
4. Stir in the lemon juice, half the Parmesan, add in the asparagus and prosciutto and toss to combine. Grate lemon zest over top and garnish with remaining Parmesan.
Nutrition: Calories: 448 cal, Carbs: 9g, Fiber: 4g, Fat: 40g, Protein: 15g