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Pasta with Prosciutto and Peas

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.

    Cooking Pasta