Penne with prosciutto and sugar snap peas
2
- Prep Time10 min
- Total Time10 min
- Makes3 to 4 Servings
Penne with prosciutto and sugar snap peas.
Photo, Yvonne Duivenvoorden.
This gorgeous dish smacks of authentic Italian flavours yet tastes incredibly light.
Ingredients
1/2 450-g pkg penne or rotini pasta
2 handfuls sugar snap peas, about 200 g
1 small thin zucchini
3 garlic cloves, minced
2 tbsp olive oil, preferably extra-virgin
1 tbsp capers
4 slices prosciutto, or ham
1 tsp Dijon mustard
1/2 cup freshly grated parmesan
Instructions
Bring a large pot of water to a boil. Cook pasta following package directions until al dente, 7 to 9 min. Trim peas and add to pasta water for the last 2 min of cooking. Drain.
Meanwhile, slice unpeeled zucchini in half lengthwise, then into semicircles. Prepare garlic. Heat oil in a large frying pan over medium heat. Add zucchini, garlic and capers. Stir often until zucchini starts to soften and capers begin to pop, 3 to 4 min.
Slice prosciutto into thin strips. Add pasta to zucchini mixture. Dot with Dijon and toss to evenly coat. Sprinkle with Parmesan. Stir in prosciutto slices. Taste and add a pinch of salt or more capers, if needed. Serve in wide bowls.
Nutrition (per serving)
Calories 373, Protein 16g, Carbohydrates 48g, Fat 13g, Fibre 4g.
