Photo of Wholemeal spaghetti with peas, zucchini and prosciutto by WW

Wholemeal spaghetti with peas, zucchini and prosciutto

3 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Throw this vegetable-rich dish together in just half an hour to enjoy a simple pasta packed full of greens.


Dry wholemeal pasta

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


1 large, grated


2 clove(s), crushed

Fresh lemon rind

1 tsp

Chicken stock

cup(s), (80ml)

Light thickened cream

¼ cup(s), (65ml)

Fresh mint

¼ cup(s), chopped

Oil spray

1 x 3 second spray(s)


  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.


TIP: You can use trimmed bacon or pancetta instead of prosciutto.