
Pasta with portobellos, prosciutto and peas

- Recipe created by ChefMom on Nov 20, 2010
- Permalink: http://chefmom.sheknows.com/recipes/pasta-with-portobellos-prosciutto-and-peas
- View more recipes by ChefMom.
- Prep: –
- Cook Time: 30 min
- Serving: 6-8 People
Pasta is the ultimate comfort food, especially when paired with meaty mushrooms, salty prosciutto, and sweet peas. Whole wheat pasta and heart-healthy garlic give this mouthwatering soul food melange a healthy edge.
Ingredients
- 1 pound whole wheat fettuccini
- 2 tablespoons olive oil
- 4-ounces prosciutto, chopped
- 1 pound portobello mushrooms, gills removed, sliced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup peas
- 3 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1/2 cup shaved Parmesan
Directions
- Cook pasta in a pot of salted boiling water according to package directions; drain and reserve 1 cup of the pasta water.
- Meanwhile, in a large saucepan, heat oil over medium heat and cook prosciutto, stirring often, until lightly browned. Use a slotted spoon to remove from skillet, letting it drain on a paper towel.
- Add portobello mushrooms and cook, stirring frequently, until tender and the mushroom juices have been released; add garlic and stir for 30 seconds; add wine, stirring to combine.
- Add prosciutto, peas, and parsley and cook, stirring, until heated through. Add pasta, tossing to coat. If pasta seems dry, add pasta water a bit at a time to moisten. Season with salt and pepper; serve garnished with Parmesan.
Filed Under:
Christmas Recipes, Dinner Recipes, Easter Recipes, Family Recipes, Italian Recipes, Pasta Recipes , Quick & Easy Recipes , Thanksgiving Recipes, Valentine's Day Recipes
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