Penne with prosciutto and sugar snap peas
Prep 10 min
Plus Cooking time: 7 minutes
Makes 3 to 4 Servings
Updated Nov 24, 2014
Chatelaine
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
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
Calories 373, Protein 16 g, Carbohydrates 48 g, Fat 13 g, Fibre 4 g,
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