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Pasta with Leeks, Peas, and Prosciutto
- prep: 25 min
- cook: 0 hr
- total: 25 min
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Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Ingredients
- Coarse salt and ground pepper
- 12 ounces spaghetti
- 4 tablespoons butter
- 2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
- 1 package (10 ounces) frozen peas
- 2 tablespoons fresh lemon juice
- 2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
- 2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 316 % Daily Value *
- Total Fat: 12 g 18.73%
- Saturated Fat: 7 g 36.45%
- Trans Fat: 0 g %
- Cholesterol: 31 mg 10.17%
- Sodium: 174 mg 7.24%
- Calcium: 3 mg 0.34%
- Potassium: 3 mg 0.1%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.01%
- Zinc: 0 mg 0%
- Total Carbohydrate: 42 g %
- Dietary Fiber: 5 g 18.66%
- Sugar: 4 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 13.77%
- Vitamin C 8.34%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
