Vegetable Alfredo with Crispy Prosciutto

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Happy Monday!

I hope you are all having a wonderful beginning to your summer!  I definitely am.  Not only did I get to have an amazing graduation party, but some of my close family and my best friend (ever) got to come into town to celebrate it with me.  That meant the world to me since I don’t get to see them a lot.

Today I started packing up my stuff to move (which I have learned that I hate passionately).  If anyone has any tips to make this process a little easier, I am all ears!  I have been pinning away on Pinterest to make it a little less painful, but still, I am not diggin it.

In fact, my room is so horribly cluttered right now that I’m crashing on the futon in our guitar room until I can gain some sort of order.

But on the bright side, I will be completely moved in and organized in just a couple of weeks!  Yay for less stress.

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Lately, I have been compiling healthy, easy recipes that won’t take forever to prepare in college.  After classes, exercising, and work, an easy home cooked meal will be a treat.

This recipe checks off all of my needs!  It’s delicious, easy, and I want it right now, in fact.

*Look for my healthy alfredo sauce recipe in just a few weeks!*

Ingredients:

1 box fettuccine pasta (I use whole wheat or quinoa)

1/2 lb. prosciutto, diced

Olive oil

2 cloves garlic, chopped

10 oz. sliced mushrooms

1 small white onion, chopped

12 oz. baby spinach

2 c. alfredo sauce

1/4 c. white wine

Squeeze lemon juice

Fresh ground black pepper

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Cook pasta according to package directions.  Saute the prosciutto in a drizzle of olive oil until crispy, like bacon.  When the prosciutto is fully crispy, place it on a plate covered by paper towels to drain.

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Wipe out the pan, and heat another drizzle of olive oil.  Saute the garlic until fragrant and slightly browned.  Add the mushrooms and onion and saute until soft.

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Add the spinach and cook until wilted.

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Add the alfredo sauce, white wine, lemon juice, cooked prosciutto, and black pepper.  Simmer for about 15 minutes.

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Drain the pasta and serve with the vegetable prosciutto alfredo sauce.  Top with parmesan cheese.

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I also served the pasta with a green salad and whole wheat french bread.  Delicious!

This is super fresh and also pleases a family!

Alternatives:

  • Vegetarian: Replace the prosciutto with vegetarian bacon, tofu, or eggplant.
  • Gluten Free:  This is already gluten free if you use quinoa pasta.
  • Vegan: Replace prosciutto with vegan bacon, tofu, or eggplant.  Replace alfredo sauce with vegan alfredo sauce.
  • Paleo: Replace pasta with squash pasta.  Use vegan/paleo alfredo sauce instead of milk based alfredo sauce.

 

Thanks for stopping by!

XOXO Sara

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