Minted Peas with Prosciutto

recipe
Prep: 9 minutes; Cook: 10 minutes

The combination of salty prosciutto and sweet baby peas with a touch of mint is magical--proof that a simple serving of peas can have a powerful punch of flavor.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 81
Fat 1.2 g
Satfat 0.4 g
Protein 6.4 g
Carbohydrate 11.7 g
Fiber 3.4 g
Cholesterol 6 mg
Iron 1.3 mg
Sodium 307 mg
Calcium 22 mg

Ingredients

Cooking spray
2 ounces thinly sliced prosciutto, coarsely chopped (about 1/2 cup)
1/4 cup finely chopped onion (1/2 small)
2 garlic cloves, minced
1 (16-ounce) package frozen petite green peas
1/3 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh mint
1/4 teaspoon grated fresh lemon rind
2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto, and cook 3 minutes, stirring frequently. Add onion and garlic; sauté 2 minutes or until tender.

2. Add peas and broth; cook 4 minutes or until peas are thoroughly heated. Remove from heat; stir in mint and remaining ingredients.

Note:

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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