Spaghetti with prosciutto, green peas and artichokes
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 600, total fat 34 G., saturated fats 18 G., proteins 22 G., carbohydrates 54 G., fiber 7 G., cholesterol 101 mg, sodium 1140 mg, sugar 6 G.
Calories 600, total fat 34 G., saturated fats 18 G., proteins 22 G., carbohydrates 54 G., fiber 7 G., cholesterol 101 mg, sodium 1140 mg, sugar 6 G.
Use frozen artichokes and green peas in this pasta and enjoy the amazing spring flavor all year round. The salty pieces of prosciutto make a wonderful complement to the juicy vegetables. This pasta cooks quickly and makes a delicious and healthy midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g spaghetti
- 1 tbsp extra-virgin olive oil
- 1 small shallot, finely chopped
- 0.5 tsp chopped fresh rosemary
- 1 package (250g) frozen artichoke hearts, thawed and halved
- 1/4 cup dry white wine
- 1 cup heavy cream
- 0.5 cup grated fontina cheese (about 60 g)
- 60 g thin slices of prosciutto, cut into pieces
- 1 cup frozen green peas, thawed
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Remove 0.5 cups of water and drain the pasta in a colander.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallots and rosemary and cook, stirring occasionally, until the shallots are slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon of salt, and a few grinds of black pepper; cook, stirring occasionally, until softened, about 2 minutes.
- Reduce heat to medium and add the wine; cook, stirring occasionally, until slightly reduced, about 1 minute. Add the cream and bring to a simmer, stirring occasionally. Continue cooking until the sauce thickens slightly, about 1 minute. Add the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
- Reduce the heat to low and add the spaghetti, peas, and Parmesan to the pan. Stir to distribute the ingredients evenly, adding more of the pasta cooking water if necessary. Season with salt and pepper to taste.
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