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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Pasta with Prosciutto and Peas

Cooking Light JUNE 2001

  • 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

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.

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
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Pasta with Prosciutto and Peas recipe

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