What's This?
Serving size 4
Prep Time
Total Time


8 oz whole-wheat pasta, such as fusilli or rotini3 cup shelled English peas (4 1/2 pound unshelled) or frozen peas1 tsp extra virgin olive oil2 oz sliced prosciutto, diced2 cloves garlic, minced2 cup quartered cremini or sliced chanterelle mushrooms (about 6 ounce)1 Tbsp all-purpose flour¼ cup white wine1 cup reduced-sodium chicken broth¼ cup whipping cream lots of freshly ground pepper, to taste


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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 427
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Sodium 624mg 26%
  • Total Carbohydrates 65gm 22%
  • Fiber 12gm 48%
  • Protein 20gm
  • Cholesterol 28mg 9%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Low Cholesterol, Low Fat, Pork, Vegetable, Bean & Legume, American, Easy, Fall, Spring, Summer, Winter

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