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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, March 2012
1 t. olive oil
4 oz. thinly-sliced prosciutto, diced
2 red bell peppers, sliced
2 garlic cloves, minced
1 t. red pepper flakes
1½ cups plain Greek yogurt
2 whole eggs
½ cup freshly grated Parmesan cheese
½ t. salt
½ t. black pepper
1 lb. dry spaghetti
1 cup frozen sweet peas
¼ cup freshly chopped parsley
In medium nonstick skillet, heat oil over medium heat. Add prosciutto and bell peppers. Cook, stirring often until heated through, about 2 minutes. Add garlic and red pepper flakes. Cook 30 seconds, stirring. Remove from heat; set aside. In large bowl, whisk together yogurt, eggs, Parmesan cheese, salt and pepper. Cook pasta in boiling water for 6 minutes, stirring often. Add peas to boiling water. Cook until pasta is tender but firm, about 4 additional minutes. Drain, reserving 1 cup pasta water. Put pasta directly in bowl with yogurt mixture; add reserved pasta water. Add prosciutto mixture. Toss to coat well. Serve immediately. Garnish with chopped parsley.
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