Strozzapreti with Favas, Peas, and Prosciutto

  • lynnmarlyn Posted: 05/11/13
    Worthy of a Special Occasion

    I loved this so easy to make and so delicious. I sautéed the prosciutto before adding it and I added some red pepper flakes for a little kick. I loved the creamy sauce.

  • kayakGirl21 Posted: 03/06/13
    Worthy of a Special Occasion

    A fast easy weeknight meal that's kid friendly. I used Edamame instead of fava beans and also added the prosciutto to the shallots as another had done which made it crisp up nicely. My husband and I added red pepper flakes to ours to give it more flavor. So it was good but not one to be ripped out and added to my notebook of favorites.

  • epawelko Posted: 03/05/13
    Worthy of a Special Occasion

    Used 100% whole wheat gobbetti & chiocciole mixture. Also added the prosciutto earlier, midway during the shallot saute, so that it could brown and season the olive oil mixture. The creamy, ever so slightly salty/meaty flavored sauce complimented the whole wheat pasta beautifully. A light and extremely satisfying dish.

  • Phillygirl2 Posted: 03/03/13
    Worthy of a Special Occasion

    I hate to say this but if all Cooking Light recipes tasted this bland I'd cancel my subscription. No flavor. Just pasta and vegetables. I won't be making this again.

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