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Lemon Ricotta Pasta with Prosciutto
Creamy lemon ricotta pasta with prosciutto and peas is a bright, 20-minute dinner that’s easy, flavorful, and perfect as a main or side.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●whisk
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.
2
Meanwhile, heat the olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about ⏱️ 30 seconds per side.
3
Transfer the prosciutto to a plate and let cool slightly, then tear into bite-size pieces.
4
Add the garlic to the drippings in the skillet and cook until fragrant, about ⏱️ 1 minute. Remove from the heat and whisk in the ricotta, parmesan, lemon zest and juice, pepper and ¾ cup of the reserved cooking water until smooth and creamy.
5
Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add theprosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper.
Nutrition Facts
calories
772 Calories
fat Content
26 g
fiber Content
6 g
sugar Content
6 g
sodium Content
726 mg
protein Content
34 g
trans Fat Content
0 g
cholesterol Content
62 mg
carbohydrate Content
93 g
saturated Fat Content
10 g
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