How to Make Pasta with Prosciutto and Vegetables
This is a quick, easy and flavorful pasta dish that is sent over the top with salty prosciutto.
Ingredients
| Bow tie pasta | 8 Ounce | |
| Salt | 1 Teaspoon (Boiled in salt water) | |
| Olive oil | 2 Tablespoon | |
| Sweet onion | 1/2 Medium , chopped finely | |
| Prosciutto slice | 6 Medium , chopped | |
| Mini bella mushrooms | 4 Ounce , chopped finely | |
| Red pepper | 1/2 Medium , seeded, chopped finely | |
| Frozen peas | 1 Cup (16 tbs) | |
| Fresh parsley | 1 Tablespoon , chopped finely | |
| Parmigiano | reggiano cheese |
Directions
GETTING READY
1. In a large pot, boil water with salt. Once it starts boiling add the bow tie pasta and cook till almost al dente. Drain, run under cold water and set aside. Retain the pasta water (stop cooking pasta around 2 minutes before the time mentioned in package).
MAKING
2. In a skillet heat olive oil on medium high heat. Put the onions and saute till translucent. Add the mushrooms and red bell pepper and continue to saute for another 2 minutes.
3. Reduce the heat to medium and add the prosciutto. Cook for around 5 minutes or till crispy. Put the pasta along with the vegetables.
4. Pour around 1 or 2 ladles of retained pasta water and cook for a minute. Add the peas, parsley and cheese. Continue to cook for another 2 minutes.
SERVING
5. In a serving plate serve the pasta hot as it is.
Recipe Summary
Nutrition Facts
Serving size
Calories 328Calories from Fat 169
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 515 mg21.46%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3 g12%
Sugars 3 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
