Penne Pasta with Peas and Prosciutto recipe

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Ingredients

1 tablespoon olive oil
1 onion, diced
3 thin slices prosciutto, chopped
3 cloves garlic, sliced
1 teaspoon salt
1 pinch red pepper flakes, or to taste
freshly ground black pepper to taste
6 cups chicken broth
½ cup tomato sauce
1 teaspoon dried thyme
1 pound frozen peas, thawed
1 (15 ounce) can white beans, drained
1 (14.5 ounce) package penne pasta
½ cup grated Parmesan cheese

Nutrition Info

701.6 calories
carbohydrate: 120.8 g
cholesterol: 13.5 mg
fat: 11.2 g
fiber: 15 g
protein: 33.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1138.4 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture, saute until fragrant, about 1 minute.

  2. Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans, bring to a boil. Stir penne into broth mixture and cook for 7 minutes, remove from heat.

  3. Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal fabulous' recipes.

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