Prosciutto Pasta Toss Recipe
Prosciutto Pasta Toss Recipe photo by Taste of Home
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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!”
Recommended: 30 Fall Harvest Salads
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 cups: 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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MissMarietta User ID: 4226757 218023
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!"

Ncroy User ID: 7783058 162330
Reviewed Apr. 29, 2014

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

sydonia User ID: 1415865 146853
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!"

Lori Kostecki User ID: 5325664 100815
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!"

keverwann User ID: 1807985 162318
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."

perryb99 User ID: 3677859 116861
Reviewed Apr. 3, 2011

"Substituted peas with asparagus which I cut small to fit recipe. Also, used bowtie pasta which is the pasta the family prefers. Its OK, felt like it was lacking some zip though."

Lori Kostecki User ID: 5325664 208505
Reviewed Mar. 20, 2011

"My husband & I love this recipe - so simple & tasty! We add a sprinkle of dried hot pepper flakes, and asparagus makes a super substitute for the peas!"

johnsen User ID: 2755435 162316
Reviewed Sep. 9, 2010

"used pepperoni in place of prosciutto. very good"

Hickster User ID: 45874 94316
Reviewed Dec. 1, 2009

"We thought the dish was all right, but I doubt I'd make it again. Kind of boring."

airforcearmymom User ID: 642656 66957
Reviewed Oct. 4, 2009

"this is a wonderful and easy dish to fix. I was able to cut the recipe in half. The flavor is great. It has become one of our favorite dishes!!"

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