FETTUCCINE WITH PROSCIUTTO AND MUSHROOMS #recipe @AbbottMysteries

By VICTORIA ABBOTT

Don’t know about you, but our turkey’s already been made into sandwiches and now is soup in the freezer. We do not have the urge for more poultry today.  But Pasta sounds perfect on a blustery fall day.

We love an easy pasta dinner, but we don’t always feel like meat or tomato sauce.  This variation has become a new favorite around here.  Best of all, most of it is made with staples.  We usually have prosciutto and when the mushrooms look good, we snap them up.  Of course, you can vary this dish with different veggies and could use ham or bacon too instead of prosciutto.   It’s easy and fast.  We did a bit of chopping, but team work made short work of that.  Nudge. Wink.

As with many of our made-up recipes that evolve over time, this one gives you lots of leeway with amounts and ingredients.  Go ahead and add garlic if you like, but every now and then we like a break from it.

FETTUCCINE WITH PROSCIUTTO AND MUSHROOMS

All you need is:

½ pound fettuccine

1 tablespoon olive oil

2 tablespoons butter

3 green onions, white and green parts, sliced

4 slices thin-cut prosciutto (or bacon or ham if that works instead)

1 lb mixed mushrooms, sliced (we used white and brown mushrooms – next time we’ll try some others) we saved time with pre-sliced, but you must suit yourself.

2 whole jarred peppers, sliced (or 1 fresh red pepper, seeded and sliced in strips)
1/2 cup frozen peas

Juice of one lemon

1 tbsp chopped parsley (or 1 tbsp from a tube, our favorite way to cut corners)

S & P to taste

¼ cup grated Parmesan PLUS more for serving

Here we go!

Put on the water for the pasta.

Heat oil in a large skillet.  Slice prosciutto into strips.

When oil is hot, reduce heat to medium and sauté strips and green onion until onion is softened and prosciutto is crisp.  Remove to a plate.

Add salt (to suit yourself) to boiling water and cook pasta until just al dente according to package direction.  This is about 10 minutes for our pasta and pasta cooker.  

Heat butter until foaming.  Sauté mushrooms and parsley on medium for 8 – 10 minutes.  If you are using fresh peppers, cook with mushrooms.

Add peas and lemon juice to veggies and return the prosciutto strips to the skillet.

Season with S and P to suit your taste and diet.  

When pasta is al dente, drain and add to the skillet stirring to distribute veggies.

Add ¼ Parmesan and  mix in well.  

Serve and add extra grated Parmesan to each plate.  You can go upscale and grate fresh Parmesan for each plate. That kicks it up a notch.

Enjoy!


That mysterious figure known as "Victoria" "Abbott" is really us: artist and photographer Victoria Maffini and her mother, Mary Jane, author three other mystery series and  two dozen short stories.

 

  

Get to know us in our mysterious and sometimes mapcap world of the Book Collector Mysteries, where book collecting can be deadly.  Like the others, the latest,our latest, The  Marsh Madness is available in print, ebook and audio. 

SIGN UP FOR OUR NEWSLETTER HERE and you may win the sign-up contest! We're rooting for you!