1.Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.
2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.
3.Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
NutritionPer serving: 432 calories; 9 g fat (4 g sat, 2 g mono); 29 mg cholesterol; 65 g carbohydrates; 20 g protein; 12 g fiber; 520 mg sodium; 578 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Iron & Vitamin C (20% dv), Folate (19% dv), Potassium (16% dv).
4 Carbohydrate Serving
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (77%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 5.1mg||2 %|
|Sodium 165.3mg||6 %|
|Potassium 64.9mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.3g|
|Protein 1.2g||2 %|
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Calories per serving: 69
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