Spring Pasta With Crispy Prosciutto

farfalle-spinach-peas
Photo by Quentin Bacon
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 492 calories
    • Calories 114 calories from fat
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 24 mg
    • Sodium 763 mg
    • Protein 21 g
    • Carbohydrate 75 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 116 mg

Ingredients

  1. Check 12ounces (3/4 box) farfalle
  2. Check 2tablespoons olive oil
  3. Check 2ounces sliced prosciutto, torn into large pieces
  4. Check 2 garlic cloves, thinly sliced
  5. Check 1 shallot, thinly sliced
  6. Check 1/2cup low-sodium chicken broth
  7. Check 1 1/3cup frozen peas, thawed
  8. Check 3cups baby spinach
  9. Check kosher salt and freshly ground black pepper
  10. Check 2ounces Feta cheese, crumbled
  11. Check 1/4cup fresh basil leaves, torn

Directions

  1. Cook the pasta according to the package directions.
  2. Heat the oil in a skillet over medium heat. Add the prosciutto and cook until crisp, about 2 minutes per side. Transfer to a paper towel-lined plate.
  3. Add the garlic and shallot to the skillet and cook until softened, about 2 minutes.
  4. Add the broth, peas, spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and bring to a boil. Toss with the pasta, Feta, basil, and prosciutto.