Pasta with Prosciutto and Peas

Pasta with Prosciutto and Peas Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
4

Worthy of a special occasion

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 30 %
Fat 10.6 g
Satfat 3.5 g
Monofat 5.4 g
Polyfat 1.1 g
Protein 14.9 g
Carbohydrate 37.8 g
Fiber 1.2 g
Cholesterol 16 mg
Iron 2.7 mg
Sodium 554 mg
Calcium 189 mg

Ingredients

Cooking spray
3 ounces very thin slices prosciutto, chopped
3 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
6 cups hot cooked fusilli (about 12 ounces uncooked short twisted spaghetti)
1 cup (4 ounces) shaved Parmigiano-Reggiano cheese
1/3 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen peas, cooked and drained

Preparation

Heat a large nonstick skillet coated with cooking spray over medium heat. Add prosciutto; cook 3 minutes or until lightly browned. Remove from pan. Add oil and garlic; cook 1 minute or until garlic begins to brown. Combine prosciutto, oil mixture, pasta, and remaining ingredients in a large bowl; toss to coat.

Note:

June 2001
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