Spring Pasta With Prosciutto, Peas, & Zucchini Recipe

Name: Spring Pasta With Prosciutto, Peas, & Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pasta*; 3 tbsp butter; 4 tbsp olive oil; 1 small onion, chopped fine; 2 or 3 cloves garlic, minced; 1 pound zucchini; 1 cup peas; 1/4 lb thinly sliced prosciutto, cut into bite-sized pieces; Fresh chopped sage and rosemary, to taste (about 3 tbsp total); 1 tsp all-purpose flour, dissolved in 1/3 cup milk; A handful of parsley, roughly chopped; 1 egg yolk, beaten lightly; 1/4 cup grated Parmesan and/or Romano cheese

Servings: persons

1 pound pasta*
3 tbsp butter
4 tbsp olive oil
1 small onion, chopped fine
2 or 3 cloves garlic, minced
1 pound zucchini
1 cup peas
1/4 lb thinly sliced prosciutto, cut into bite-sized pieces
Fresh chopped sage and rosemary, to taste (about 3 tbsp total)
1 tsp all-purpose flour, dissolved in 1/3 cup milk
A handful of parsley, roughly chopped
1 egg yolk, beaten lightly
1/4 cup grated Parmesan and/or Romano cheese

1
1. Drop the pasta into boiling water to cook while you make the sauce.
2
2. Melt half the butter and all of the olive oil in a skillet. Add the onion, garlic, and zucchini. (If you're using dried herbs instead of fresh, add them now.) Saute until the onion is translucent and the zucchini is soft.
3
3. Add the peas, prosciutto, sage, and rosemary; saute for another minute or two.
4
4. Turn the heat down to medium low and stir in the flour and milk mixture a little at a time. Cook, stirring constantly, for about 30 seconds. Add the parsley and cook, stirring, for another 30 seconds.
5
5. Off the heat, swirl in the remaining butter. Quickly mix in the egg yolk and the grated cheese. Taste and correct for salt.
6
6. When the pasta is cooked, drain it and toss in a serving bowl with the sauce. Serve hot.
7
*You can use dried pasta from a box, or make your own fresh pasta with finely ground sage & rosemary mixed into the dough. If you do that (worth the extra work, in my opinion), use slightly less herbs in the sauce.

844

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 pound pasta*, 3 tbsp butter, 4 tbsp olive oil, 1 small onion, chopped fine, and more.

Yes, Spring Pasta With Prosciutto, Peas, & Zucchini 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.

Spring Pasta With Prosciutto, Peas, & Zucchini

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