Strozzapreti with Favas, Peas, and Prosciutto

Domenica Marchetti, Cooking Light MARCH 2013 Amount per servingCalories: 319 Fat: 6.8g Saturated fat: 2.7g Monounsaturated fat: 2.6g Polyunsaturated fat: 0.5g Protein: 13g Carbohydrate: 51.3g Fiber: 4.2g Cholesterol: 13mg Iron: 2.9mg Sodium: 402mg Calcium: 65mg

Photo by Reen O.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from myrecipes.com

Ingredients

  • 3/4

    pound uncooked strozzapreti or other short, twisty pasta

  • 1

    tablespoon extra-virgin olive oil

  • 2

    teaspoons butter

  • 1

    large shallot, thinly sliced

  • 1

    cup shelled and peeled fava beans or frozen edamame, thawed

  • 1

    cup shelled fresh English peas or frozen peas, thawed

  • 3

    tablespoons dry white wine

  • 1/3

    cup fat-free, lower-sodium chicken broth

  • 1/4

    teaspoon freshly ground black pepper

  • 1

    ounce prosciutto, chopped

  • 1/2

    teaspoon salt

  • 1/4

    cup whole-milk ricotta cheese

  • 1

    ounce pecorino Romano cheese, grated (about 1/4 cup)

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup liquid; keep warm. 2. Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in beans and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until beans and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid, and salt. Gently stir in ricotta and pecorino. Serve immediately.

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