Tubetti with Peas & Prosciutto

user-pic
Vote 0 Votes

1 lb tubetti (or elbow macaroni)
10 oz. package frozen tiny peas
2 T extra-virgin ollive oil
2 garlic clobves, finely chopped
6 T chopped fresh parsley
Black pepper to taste
1/4 lb. prosciutto, chopped

Bring a large pot of salted water to a boil. Add pasta & cook til al dente. About 2 mins before pasta is done, add peas
drain. Meanwhile, mix oil, garlic, parsley & pepper in a large bowl. Toss pasta & peas with garlic mixture. Add ham & toss again. Let sit 5 mns before serving. 590 cal, 11g fat, 17mg chol, 498 mg sod

Leave a comment

About this Entry

This page contains a single entry by Kathy published on December 4, 1999 1:04 PM.

White Bean & Pasta Soup was the previous entry in this blog.

Apple Pumpkin Desserts is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.