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Prosciutto Pasta Toss Recipe

Prosciutto Pasta Toss Recipe

“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. YIELD: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


  • 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.

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

Reviews for Prosciutto Pasta Toss

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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."

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."

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!"

Reviewed Sep. 9, 2010

"used pepperoni in place of prosciutto. very good"

Reviewed Dec. 1, 2009

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

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!!"

Reviewed May. 15, 2009

"This was great and is definitely quick and simple. I used farfalle (bowtie) pasta to make it easier for the kids to eat. I also used the deli ham rather than the prosciutto, but I imagine the prosciutto would really kick it up a notch. I went a little easy on the Italian seasoning - just add it to your own taste. Some hot pepper flakes topped it off nicely!"

Reviewed Aug. 15, 2008

"Was very good. A little too much Italian seasoning. Used whole wheat pasta, which makes it a little better nutritionally."

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Wine Pairings

Medium-Bodied Red Wine

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