Angel Hair Pasta with Prosciutto and Mushroom Cream Sauce
Prep: 5 minutes; Cook: 17 minutes
In Italy, pasta dishes are commonly tossed with a light dressing rather than a heavy sauce. When served this way, all components of the dish play an important role in both flavor and texture.
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- Calories: 377
- Fat: 10.5g
- Saturated fat: 5.4g
- Protein: 20.9g
- Carbohydrate: 51.4g
- Fiber: 5.4g
- Cholesterol: 35mg
- Iron: 2.9mg
- Sodium: 965mg
- Calcium: 200mg
- 1 (9-ounce) package refrigerated angel hair pasta
- Olive oil-flavored cooking spray
- 1 (8-ounce) package mushrooms, quartered
- 1/4 cup julienne-cut ready-to-eat sun-dried tomatoes (such as California Sun Dry)
- 1 1/2 tablespoons minced garlic (about 5 cloves)
- 2 ounces very thinly sliced prosciutto (about 4 slices), sliced crosswise into 1/2-inch strips
- 1/2 cup dry white wine or fat-free, less-sodium chicken broth
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup frozen baby green peas, thawed
- 1/2 teaspoon freshly ground black pepper
- 1 (10-ounce) container refrigerated light Alfredo sauce (such as Buitoni)
- 1/4 cup shredded fresh Parmesan cheese
- 1. Cook pasta according to package directions, omitting salt and fat.
- 2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until tender. Add sun-dried tomatoes, garlic, and prosciutto; sauté 2 minutes. Add wine and broth; bring to a boil. Boil 3 minutes or until liquid is reduced to 1/2 cup. Stir in peas, pepper, and Alfredo sauce.
- 3. Drain pasta, and return to pan. Add sauce, and toss gently to coat. Spoon pasta into individual bowls, and sprinkle with cheese. Serve immediately.
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