Fettuccine with Prosciutto, Tomatoes, and Cream

Ingredients

• Parsley

  Raw

  ½ cup or 30g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 can or 570g

• Garlic

  Raw

  3 cloves, minced or 9g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Sliced Proscuitto

  Trader Joe's

  3 oz or 85g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Drain and dice the tomatoes. Finely chop the parsley. Cut the prosciutto crosswise into 1-inch strips.
2. Cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally. Drain and transfer to a large bowl.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the prosciutto and sauté until crisp, about 5 minutes. Transfer to paper towels.
4. Add the remaining 2 tablespoons of oil to the same skillet. Add the garlic and sauté for 15 seconds. Add the tomatoes and simmer for 5 minutes, stirring occasionally.
5. Stir in the cream, parsley, and 1/2 cup of cheese. Bring to a boil and season with salt and pepper.
6. Add the sauce to the pasta in the bowl and toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

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