Spaghetti with Sugar Snap Peas and Prosciutto
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 715, total fat 34 G., saturated fats 15 G., proteins 28 G., carbohydrates 73 G., fiber 7 G., cholesterol 74 mg, sodium 1992 mg, sugar - G.
Calories 715, total fat 34 G., saturated fats 15 G., proteins 28 G., carbohydrates 73 G., fiber 7 G., cholesterol 74 mg, sodium 1992 mg, sugar - G.
Escarole and sugar snap peas will infuse your pasta with spring freshness and juiciness. The greens and peas are simmered in a sauce of white wine, olive oil, and butter with a subtle lemon flavor and zesty garlic. The vegetables are then tossed with cooked spaghetti. Slices of Italian prosciutto ham and grated Pecorino Romano cheese add a rich flavor. Sprinkle the cooked spaghetti with fresh parsley and enjoy its vibrant, multifaceted flavor.
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:
- 350 g spaghetti
- 1/3 cup white wine or dry vermouth
- 1 clove garlic, crushed
- 2 wide strips of lemon zest
- 5 tbsp (75 g) butter, thinly sliced
- 3 tbsp. l. olive oil
- 1 medium bunch escarole, torn into 2cm pieces, or 6 heaping cups spinach, torn
- 220g sugar snap peas (about 2 cups), halved
- 110 g prosciutto ham, torn into pieces
- 1/4 cup coarsely chopped parsley
- 60-120 g of pecorino romano cheese, shaved
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Recipes with similar ingredients: spaghetti pasta, white wine, vermouth, garlic, lemon zest, butter, escarole salad, spinach, sugar snap peas, prosciutto, parsley, Pecorino Romano cheese
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.
- In a large skillet over medium-high heat, bring the wine, garlic, and lemon zest to a simmer. Gradually whisk in the butter, then the olive oil, until the sauce thickens; add 1 teaspoon of salt and pepper to taste. Add the escarole and cook until completely wilted, about 3 minutes. Add the peas and cook until tender, 2-3 minutes. Add the garlic and lemon zest.
- Drain 1/4 cup of the spaghetti cooking liquid, then place the pasta in the pan. Add 1-2 tablespoons of the cooking liquid and 1 teaspoon of salt; toss, adding more water as needed to thin the sauce. Divide the pasta among plates and top with prosciutto, parsley, and pecorino cheese.
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