Join our community of Solution Seekers!

Spring Pasta With Crispy Prosciutto

Farfalle With Spinach and Peas
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2003

Nutritional Information

  • Per Serving
  • Calories 492Calories From Fat 114
  • Fat 13g
  • Sat Fat 4g
  • Cholesterol 24mg
  • Sodium 763mg
  • Protein 21g
  • Carbohydrate 75g
  • Sugar 7g
  • Fiber 6g
  • Iron 5mg
  • Calcium 116mg
What does this mean? See Nutrition 101 .

Quick Tip

Sliced bacon
In place of the prosciutto in this recipe, you can use pancetta, bacon, or sliced deli ham.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.