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

Prosciutto Pasta Toss Recipe

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“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


  • 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

1-1/3 cup: 461 calories, 16g fat (4g saturated fat), 36mg cholesterol, 802mg sodium, 58g carbohydrate (3g sugars, 3g fiber), 22g protein


  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

Medium-Bodied Red Wine

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

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Reviewed Jan. 17, 2015

"I had to improvise by using rice fettuccini pasta (I'm allergic to wheat), and I didn't have any peas, but we gobbled this up! It was very yummy and very satisfying. Great recipe and EASY!"

Reviewed Apr. 29, 2014

"My hubby loves loves loves this!!!!!!!!"

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!"

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!"

Reviewed Apr. 21, 2011

"Used deli ham and added 4 cups shredded cabbage (cooked with the ham and spices). If I was to make again, which I probably won't, I would use 16 ounces of peas PLUS the 4 cups shredded cabbage. Definitely not enough veggies in this dish.

Also, not sure where all the oil was used, but I only used about 2 Tbsp in the whole recipe."

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