Monday, March 9, 2009

Creamy Pasta Primavera

6 Servings
* 1 pound fettuccine
* 2 teaspoons olive oil
* 1/2 sweet onion, thinly sliced
* 1 (10 oz.) package frozen baby peas, thawed
* 1 (10 oz.) package grape tomatoes, halved
* 4 tablespoons butter
* 3/4 cup heavy cream
* 1 1/2 cups grated Parmesan
* Kosher salt
* Black pepper
* 6 ounces thinly sliced ham, cut into 1/2-inch pieces

In a large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain, reserving 3 Tbsp. pasta water; set aside pasta and water.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in peas and reserved pasta water and cook for 1 minute. Add tomatoes and cook just until softened, 1 to 2 minutes. Remove from heat.

In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture, pasta and ham, and toss together until well combined. Serve warm.

Nutritional Information
Calories: 682
Fat: 36g (sat 21g)
Protein: 30g
Carbohydrate: 62g
Fiber: 4g
Cholesterol: 138mg
Sodium: 233mg

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