- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Dinner doesn’t get much quicker or easier than this pasta recipe.
Ingredients
- 375g spaghetti
- 2 tablespoons olive oil
- 6 slices (100g) prosciutto, chopped
- 2 garlic cloves, crushed
- 250g cherry tomatoes, halved
- 1/2 cup frozen baby peas
- 1/4 cup chopped fresh mint leaves
- 1/2 cup crumbled feta
- small fresh mint leaves, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water until tender. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over high heat. Add prosciutto. Cook, stirring, for 2 minutes or until crisp. Add garlic, tomato and peas. Cook for 1 to 2 minutes or until vegetables have softened.
- Step 3Add pasta and chopped mint to pan. Toss to coat. Season with pepper. Serve topped with feta and mint leaves.
- Low sugar
Nutrition
2257 kj
Energy
18g
Fat Total
6g
Saturated Fat
5g
Fibre
22g
Protein
24mg
Cholesterol
823.76mg
Sodium
2g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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