Penne with prosciutto and sugar snap peas

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PREP TIME

10 min

Makes

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.

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,
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