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!
Servings 2
Calories 448kcal
Ingredients
- 14 oz fettuccini kelp 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
Instructions
- Rinse the kelp noodle under hot water for several minutes and set in a strainer to drain.
- 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).
- 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. 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: 448kcal | Carbohydrates: 9g | Protein: 15g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 842mg | Potassium: 390mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1571IU | Vitamin C: 12mg | Calcium: 514mg | Iron: 4mg