I love this recipe and find that it is a good alternative to Spaghetti when we are craving pasta, but want a change. It cooks up fast and feeds us with leftovers.
Pasta with Prosciutto and Peas
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield: 8 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 312
- Calories from fat: 30%
- Fat: 10.6g
- Saturated fat: 3.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.1g
- Protein: 14.9g
- Carbohydrate: 37.8g
- Fiber: 1.2g
- Cholesterol: 16mg
- Iron: 2.7mg
- Sodium: 554mg
- Calcium: 189mg
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.
Pasta with Prosciutto and Peas Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, New American, Italian
- MAIN INGREDIENT: Pork, Pasta, Vegetables
- OCCASION: Spring, Summer, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Farfalle with Spinach and Peas
Real Simple -
Chicken Tetrazzini With Prosciutto and Peas
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy