One-Pot Spring Pea and Prosciutto Pasta
Ingredients
- 1 (3-oz) pkg sliced prosciutto
- 2½ cups low-sodium chicken broth
- 1½ cups 2% reduced-fat milk
- 12 oz whole-grain spaghetti
- 4 oz ⅓-less-fat cream cheese
- 2 cups frozen green peas
- 1 cup freshly grated Parmesan cheese, divided
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- ½ tsp pepper
Instructions
- Place prosciutto in a single layer on a paper towel-lined plate. Cover with another layer of paper towels. Microwave 1 to 2 minutes or until crisp. Crumble.
- Combine broth, milk, and pasta in a large Dutch oven. Bring to a boil, reduce heat, and simmer, stirring frequently, 10 minutes or until pasta is al dente.
- Add cream cheese, peas, ½ cup Parmesan cheese, lemon zest, lemon juice, and pepper, stirring until cheese melts.
- Sprinkle with prosciutto and ½ cup Parmesan cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
401
|
401
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 21 | 21 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 812 | 812 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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