Tuesday, August 3, 2010

Dinner: Fettuccine with Leeks and Prosciutto

Fettuccine with Leeks and Prosciutto
slightly adapted from *here


1 lb fettuccine
6 tbsps olive oil
1 lb leeks, white parts only, sliced into 1-inch pieces
4 oz Parmesan cheese, freshly grated
8 thin slices of prosciutto, broken into smaller pieces, 1 to 2 inches

Yield: 6 Servings


Cook the fettuccine in salted water according to package directions.

Meanwhile, warm the oil in a skillet. Sauté the leeks over medium-high heat
until translucent.

When the pasta is ready, toss it with the leeks, add the cheese, and season with salt
and pepper to taste. Serve immediately with the prosciutto as a garnish.

I apologize for not having a picture, but it really is identical to hers from her French Women Don't Get Fat website :) go look at her recipes, they are delicious!!!!!!!

This is a very simple, VERY filling recipe! For a healthier version, go for reduced fat cheese and whole wheat pasta! :) I can imagine fresh peas or asparagus would also taste great in the dish!

No comments:

Post a Comment