Penne Rigate With Prosciutto, Peas, and Cherry Toma

Name: Penne Rigate With Prosciutto, Peas, and Cherry Tomatoes in Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g penne rigate; 2 ounces prosciutto, cut into small squares; 1 ½ cups green peas; 1 onion, chopped; 1 ½ cups cherry tomatoes, cut into halves; 1 garlic clove, crushed; 1 cup low-fat milk; 4 tablespoons parmesan cheese, grated; 1 tablespoon margarine; 2 tablespoons olive oil; 1 tablespoon oregano; 1 tablespoon flour; salt, to taste

Servings: persons

150 g penne rigate
2 ounces prosciutto, cut into small squares
1 ½ cups green peas
1 onion, chopped
1 ½ cups cherry tomatoes, cut into halves
1 garlic clove, crushed
1 cup low-fat milk
4 tablespoons parmesan cheese, grated
1 tablespoon margarine
2 tablespoons olive oil
1 tablespoon oregano
1 tablespoon flour
salt, to taste

1
Pre-cook your pasta, when strained add a splash of olive oil and mix it well to prevent sticking.
2
Cover it and put it aside.
3
In a large pan heat the oil over medium heat.
4
When oil is heated, add the oregano and garlic, then add the onions and cook them until almost brown.
5
Add the prosciutto, peas and tomatoes.
6
Cook, stirring often, until the vegetables are cooked, about 10 to 15 minutes.
7
Remove the contents of the pan to a large bowl.
8
Return the empty pan to the heat.
9
Add the milk and margarine to the pan, when it starts to simmer, add the flour and parmesan.
10
Then, still over the heat, using a wire wisk, mix the ingredients uniformly.
11
Remove from heat, and immediately pour the sauce and the vegetables over the pasta.
12
Mix well then serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150 g penne rigate, 2 ounces prosciutto, cut into small squares, 1 ½ cups green peas, 1 onion, chopped, and more.

Yes, Penne Rigate With Prosciutto, Peas, and Cherry Tomatoes in Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne Rigate With Prosciutto, Peas, and Cherry Tomatoes in Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions