Pasta with Leeks, Peas, and Prosciutto recipes

Pasta with Leeks, Peas, and Prosciutto recipes
9 Ingredients
  • coarse salt
  • 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
Nutrition
585
29% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

28% 18

Saturated

52% 10

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

27% 81

Carbs (net)

- 74

Fiber

28% 7

Sugars

- 8

Sugars, added

- 0

Protein

49% 25

Cholesterol

17% 50

Sodium

30% 711

Calcium

24% 236

Magnesium

21% 88

Potassium

10% 485

Iron

19% 3

Zinc

24% 3

Phosphorus

55% 383

Vitamin A

26% 236

Vitamin C

23% 21

Thiamin (B1)

31% 0

Riboflavin (B2)

17% 0

Niacin (B3)

22% 3

Vitamin B6

28% 0

Folate equivalent (total)

21% 84

Folate (food)

- 84

Folic acid

- 0

Vitamin B12

13% 0

Vitamin D

3% 0

Vitamin E

6% 1

Vitamin K

36% 43
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