Penne with prosciutto and sugar snap peas
Chatelaine
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* PLUS Cooking time: 7 minutes
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
- 16 g,
- Carbohydrates
- 48 g,
- Fat
- 13 g,
- Fibre
- 4 g,
