Tomato, prosciutto and pea spaghetti

Tomato, prosciutto and pea spaghetti

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Tomato, prosciutto and pea spaghetti

The ingredient of Tomato, prosciutto and pea spaghetti

  1. 375g spaghetti
  2. 2 tablespoons olive oil
  3. 6 slices (100g) prosciutto, chopped
  4. 2 garlic cloves, beaten
  5. 250g cherry tomatoes, halved
  6. half of cup frozen baby peas
  7. 1/four cup chopped sparkling mint leaves
  8. half cup crumbled feta
  9. small clean mint leaves, to serve

The instruction how to make Tomato, prosciutto and pea spaghetti

  1. Cook pasta in a big saucepan of boiling, salted water until gentle. Drain.
  2. Meanwhile, heat oil in a massive, deep frying pan over high warmth. Add prosciutto. Cook, stirring, for 2 minutes or until crisp. Add garlic, tomato and peas. Cook for 1 to two minutes or until greens have softened.
  3. Add pasta and chopped mint to pan. Toss to coat. Season with pepper. Serve topped with feta and mint leaves.

Nutritions of Tomato, prosciutto and pea spaghetti

fatContent: 539.423 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 22 grams protein
sodiumContent: 24 milligrams cholesterol

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