Pasta with Peas Prosciutto and Basil Cream Sauce Recipe


(makes 4 servings)

Ingredients for glaze: Nutrition Facts for Pasta with Peas, Prosciutto and Basil Cream Sauce
small bullet 6 oz. of your favorite pasta (suggestion: bowtie, penne, mostaccioli)
small bullet 1 cup fresh or frozen (thawed) peas
small bullet 1 12-ounce can of nonfat evaporated milk
small bullet 1 tablespoon all-purpose flour
small bullet 2 tablespoons fresh basil, chopped
small bullet 1 clove garlic, smashed and minced
small bullet 1/4 cup shredded Parmesan cheese
small bullet 2 ounces prosciuitto, chopped


Optional garnishes (these items not included in Nutrition Facts label):
small bullet 1 tablespoon shredded Parmesan cheese
small bullet Fresh ground black pepper
small bullet 1 tablespoon chopped fresh basil


1. Cook pasta according to package instructions, drain, then set aside in a serving bowl.
2. While the pasta is cooking, add about 1/2 cup of water and bring to boil in a medium saucepan. Cook peas for 10 minutes then drain and discard remaining water in saucepan. Return peas to saucepan.
3. In a small bowl whisk together the milk and flour then pour over the peas. Add the basil and garlic then stir to combine. Raise heat to medium and stir until thickened.
4. Add the Parmesan cheese and prosciutto and continue stirring until cheese is melted and mixture is combined then pour over the pasta. Toss pasta until well-coated with the sauce then serve with optional garnishes.


Serving Size: 1/4 of recipe (200 g)
Servings Per Recipe: 4
Amount per serving
Calories 331
Calories from fat 37
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 19 mg
Sodium 609 mg
Total Carbohydrates 51 g
Dietary Fiber 3 g
Sugars 0 g
Protein 22 g
Vitamin A 15%
Vitamin C 25%
Calcium 40%
Iron 15%

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