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Penne Pasta with Peas and Prosciutto

Penne Pasta with Peas and Prosciutto

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Chef John

Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal fabulous' recipes.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 724 kcal
  • 36%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 122.3g
  • 39%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 2578 mg
  • 103%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.
  2. Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.
  3. Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.
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