ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Farfalle with Spinach and Peas

Photo: Quentin Bacon
Prep time 15 mins
Other time 5 mins
Yield 4 servings


  • 12 ounces (4 cups) farfalle
  • 1 tablespoon olive oil
  • 2 ounces thinly sliced prosciutto, torn into 1-inch pieces
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/3 cup frozen peas
  • 1 5-ounce package fresh baby spinach
  • Black pepper
  • 4 ounces Feta, crumbled
  • 1/4 cup fresh basil leaves, torn

Nutrition Information

  • calories 455
  • caloriesfromfat 22 %
  • fat 11 g
  • satfat 5 g
  • cholesterol 33 mg
  • sodium 755 mg
  • carbohydrate 68 g
  • fiber 4 g
  • sugars 3 g
  • protein 19 g

How to Make It

  1. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.

    Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate.

    Return the skillet to medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute. Stir in the peas, spinach, and 1/4 teaspoon pepper. Add the cooked pasta, Feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the cooked prosciutto.

    Divide among individual bowls and top with the basil.