Name: Healthy Prosciutto Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 ounces dry pappardelle pasta; 3 ounces prosciutto, thinly sliced; 1 tablespoon olive oil; 1 tablespoon butter; 2 garlic cloves, minced; 3/4 cup heavy cream; 1 medium tomato, finely chopped; 1/3 cup peas (frozen work well); A sprinkle of Italian seasoning; 1 tablespoon fresh basil, sliced thinly; Salt and pepper, as desired; Freshly grated Parmesan cheese for serving

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Introduction

This healthy prosciutto pasta is a delightful combination of tender pappardelle, crispy prosciutto, and a creamy tomato sauce. It’s quick to prepare and brings a perfect balance of savory and fresh flavors to your table. Ideal for an easy yet impressive weeknight dinner.

A white bowl filled with creamy yellow pasta ribbons as the base layer, mixed with bright green peas scattered throughout. Thin, crispy reddish-brown slices of ham sit on top and between the pasta, adding texture. The dish is generously sprinkled with finely grated white cheese and a light dusting of black pepper, creating a soft layer over the pasta and ham. The bowl is set on a white marbled surface with a block of yellow cheese and two wooden pepper grinders blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dry pasta (pappardelle recommended)
3 ounces prosciutto, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
3/4 cup heavy cream
1 medium tomato, finely chopped
1/3 cup peas (frozen work well)
A sprinkle of Italian seasoning
1 tablespoon fresh basil, sliced thinly
Salt and pepper, as desired
Optional: freshly grated Parmesan cheese for serving

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions to keep it firm.
Step 2: While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add prosciutto in batches if needed, cooking each for 3-4 minutes and flipping halfway until it crisps slightly but remains pliable. Transfer to paper towels and set aside, leaving the fat in the skillet.
Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in heavy cream, chopped tomato, peas, and Italian seasoning. Simmer 4-5 minutes until the sauce thickens slightly.
Step 4: Crumble the cooked prosciutto by hand. Stir some into the sauce and reserve the rest for garnishing. Add fresh basil to the sauce for extra flavor.
Step 5: Drain the pasta, reserving a little pasta water. Toss the pasta in the skillet with the sauce. Add a splash of reserved pasta water if the sauce is too thick to reach your preferred consistency.
Step 6: Divide the pasta between bowls and top with remaining crumbled prosciutto and Parmesan cheese if using. Season with salt and pepper to taste. Serve immediately and enjoy.

Tips & Variations

Use fresh pasta for a softer texture, or whole wheat pasta for added nutrition.
Swap peas for asparagus or spinach for a different vegetable twist.
For a lighter version, substitute heavy cream with half-and-half or a cashew cream alternative.
Add a pinch of red pepper flakes to the sauce for a mild spicy kick.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce. Avoid microwaving directly to maintain the sauce’s texture.

How to Serve

A white bowl filled with wide, flat pasta ribbons layered with bright green peas and thin slices of crispy reddish-brown bacon, all evenly mixed. The pasta is coated in a creamy sauce that gives it a light yellow color and a smooth texture. On top, there is a generous sprinkle of finely grated white cheese, adding a slightly grainy texture and covering the pasta and peas. A fork lifts a mix of pasta, peas, bacon, and cheese above the bowl, showing the layered ingredients clearly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use any pasta you like. Wide noodles like fettuccine or tagliatelle work well, but even penne or rigatoni will complement the sauce nicely.

How do I make this dish vegetarian?

Omit the prosciutto and add sautéed mushrooms or sun-dried tomatoes for a rich, savory flavor. You can also increase the amount of vegetables to keep the dish hearty.