Spaghetti With Sugar Snap Peas and Prosciutto!

Name: Spaghetti With Sugar Snap Peas and Prosciutto!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces spaghetti; ⅓ cup white vermouth; 1 garlic clove, smashed; 2 slices lemon peel, wide; 5 tablespoons unsalted butter, sliced; 3 tablespoons extra virgin olive oil; ½ teaspoon fresh ground black pepper; 6 cups fresh spinach, torn (cups); 12 lb sugar snap pea, halved; 3 -4 ounces prosciutto, torn; ¼ cup flat leaf parsley, chopped; 2 ounces pecorino romano cheese, shaved

Servings: persons

12 ounces spaghetti
⅓ cup white vermouth
1 garlic clove, smashed
2 slices lemon peel, wide
5 tablespoons unsalted butter, sliced
3 tablespoons extra virgin olive oil
½ teaspoon fresh ground black pepper
6 cups fresh spinach, torn (cups)
12 lb sugar snap pea, halved
3 -4 ounces prosciutto, torn
¼ cup flat leaf parsley, chopped
2 ounces pecorino romano cheese, shaved

1
Bring a large pot of salted water to a boil and cook pasta as label directs.
2
(al dente) I allways cook 2 minutes less than directed).Drain, but save 1/3 c of the pasta water.
3
In the same pot add the wine, strips of lemon peel (nice and widestrips) and garlic to a simmer over medium-high heat.
4
(both will be removed later.
5
:-).
6
Cut the butter into slices and whisk into the simmering wine, then the olive oil.Add 1 teaspoons of salt and fresh ground pepper.
7
Add the spinach.
8
I use 6 heaping cups.
9
Cook tossing until wilted.
10
Add the snap peas.
11
and cook 2-3 minutes.
12
Remove the lemon peel and smashe garlic clove.Add the spaghetti to the pot and tosss adding some or all of the reserved pasta water.
13
Add Prociutto and parsley, toss well and serve topped with coarse grate Pecorino Romano.
14
Add more ground pepper at the table if desired.

5606

kcal

Calories

Fat

1374

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 12 ounces spaghetti, ⅓ cup white vermouth, 1 garlic clove, smashed, 2 slices lemon peel, wide, and more.

Yes, Spaghetti With Sugar Snap Peas and Prosciutto! 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!