Pasta with Prosciutto and Peas

19 Sep

Yield:  8 servings (serving size: 1 cup)




  • 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




  • 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


Calories per serving: 312
Fat per serving: 10.6g
Saturated fat per serving: 3.5g
Protein per serving: 14.9g
Carbohydrates per serving: 37.8g
Fiber per serving: 1.2g
Cholesterol per serving: 37.8mg
Iron per serving: 2.7mg
Sodium per serving: 554mg
Calcium per serving: 189mg




Source: Cooking Light  JUNE 2001





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