Original recipe by Rachael Ray, tweaked to my liking.
Cook the pasta in a pot of salted water. Don't forget to save some of the water before straining.
Heat a large, deep pan or wok on medium heat. Add oil and garlic and sauté for a minute.Add the asparagus and cook until ready, about 5 minutes.
Add the pasta, cheese, peas, pasta water and prosciutto. Toss well, until the peas and prosciutto are heated through. Add basil and mix well. Season with pepper to taste.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 767 | ||
Calories from Fat: 299 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 164.1mg | 51 % | |
Sodium 895.7mg | 31 % | |
Potassium 520.5mg | 14 % | |
Total Carbohydrate 74.7g | 22 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 70.6g | ||
Protein 44.6g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 767
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