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Wholemeal spaghetti with peas, zucchini and prosciutto

Wholemeal spaghetti with peas, zucchini and prosciutto

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

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

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