Penne with prosciutto and sugar snap peas

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10 min


3 to 4 Servings

* PLUS Cooking time: 7 minutes
Penne with prosciutto and sugar snap peas

Penne with prosciutto and sugar snap peas.
Photo, Yvonne Duivenvoorden.

This gorgeous dish smacks of authentic Italian flavours yet tastes incredibly light.


  • 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


  • 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
  • 16 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 13 g,
  • Fibre
  • 4 g,