Minted Peas with Prosciutto

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 1.2g
  • Saturated fat: 0.4g
  • Protein: 6.4g
  • Carbohydrate: 11.7g
  • Fiber: 3.4g
  • Cholesterol: 6mg
  • Iron: 1.3mg
  • Sodium: 307mg
  • Calcium: 22mg

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