Wholemeal spaghetti with peas, zucchini and prosciutto
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Throw this vegetable-rich dish together in just half an hour to enjoy a simple pasta packed full of greens.
Ingredients
Wholemeal pasta, dry
240 g, spaghetti
Frozen green peas
1 cup(s), (120g)
Snow peas
100 g, thinly sliced
Prosciutto fat trimmed
75 g, fat trimmed, cut into thin strips
Zucchini
1 large, grated
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp
Chicken stock
⅓ cup(s), (80ml)
Light cream
¼ cup(s), (65ml)
Fresh mint
¼ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions until just tender. Adding the peas for the last 3 mins cooking time. Drain well. Return to pan.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add prosciutto, cook stirring occasionally for 3-4 mins or until golden. Add zucchini, garlic and rind, cook stirring for 2 mins. Add stock, simmer, uncovered for 2 mins or until evaporated by half. Reduce heat to medium, add cream, simmer, uncovered, for a further 2-3 mins or until slightly thickened.
3
Add sauce and mint to pasta, toss until well combined. Season with freshly ground black pepper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.