Spring Pasta With Crispy Prosciutto
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 12 ounces (3/4 box) farfalle
- 2 tablespoons olive oil
- 2 ounces sliced prosciutto, torn into large pieces
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1 1/3 cup frozen peas, thawed
- 3 cups baby spinach
- kosher salt and freshly ground black pepper
- 2 ounces Feta cheese, crumbled
- 1/4 cup fresh basil leaves, torn
Directions
- Cook the pasta according to the package directions.
- 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.
- Add the garlic and shallot to the skillet and cook until softened, about 2 minutes.
- 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.
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
In place of the prosciutto in this recipe, you can use pancetta, bacon, or sliced deli ham.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
