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Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servings, 1 3/ cups eachJump to Nutrition Facts
Cook Time:50 minsTotal Time:50 minsServings:4Yield:4 servings, 1 3/ cups each
Cook Time:50 mins
Cook Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 3/ cups each
Yield:
4 servings, 1 3/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat pasta, such as fusilli or rotini3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas1teaspoonextra-virgin olive oil2ouncessliced prosciutto, diced2clovesgarlic, minced2 cups quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)1tablespoonall-purpose flour¼cupwhite wine1cupreduced-sodium chicken broth¼cupwhipping creamLots of freshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat pasta, such as fusilli or rotini
3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas
1teaspoonextra-virgin olive oil
2ouncessliced prosciutto, diced
2clovesgarlic, minced
2 cups quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)
1tablespoonall-purpose flour
¼cupwhite wine
1cupreduced-sodium chicken broth
¼cupwhipping cream
Lots of freshly ground pepper, to taste
DirectionsBring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.Originally appeared: EatingWell Magazine, May/June 2007
Directions
Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
Originally appeared: EatingWell Magazine, May/June 2007
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Nutrition Facts(per serving)412Calories9gFat66gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
