Show Subscription Form




Prosciutto Pasta Toss Recipe
Prosciutto Pasta Toss Recipe photo by Taste of Home

Prosciutto Pasta Toss Recipe

Read Reviews (2)
4.2 2
Publisher Photo
“I love quick, simple pasta dishes, and this is one of my favorites,” writes Laura Murphy-Ogden from Charlotte, North Carolina. “I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes!”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 package (16 ounces) linguine
  • 1/2 cup frozen peas
  • 2 tablespoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • 1/2 pound thinly sliced prosciutto or deli ham, chopped
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 serving (1-1/3 cups) equals 461 calories, 16 g fat (4 g saturated fat), 36 mg cholesterol, 802 mg sodium, 58 g carbohydrate, 3 g fiber, 22 g protein.

Directions

  1. Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in oil for 1 minute or until garlic is tender. Stir in prosciutto.
  2. Drain linguine; add to skillet and toss to coat. Sprinkle with cheese. Yield: 6 servings.
Originally published as Prosciutto Pasta Toss in Simple & Delicious March/April 2007, p30

Nutritional Facts

1 serving (1-1/3 cups) equals 461 calories, 16 g fat (4 g saturated fat), 36 mg cholesterol, 802 mg sodium, 58 g carbohydrate, 3 g fiber, 22 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Prosciutto Pasta Toss(2)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 22, 2011

We substituted Italian sausage for the ham and corn for the peas. We also added onion and green pepper to the mix. If we have frozen shrimp or scallops on hand, we use those as well. We have used different kinds of pasta to go with it and it always turns out great!

MY REVIEW
Reviewed Jul. 2, 2011

I love this recipe & have made it numerous times. When I make it, I usually substitute asparagus for the peas. Yum!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT