Primavera With Prosciutto, Asparagus and Carrots

Primavera With Prosciutto, Asparagus and Carrots
13 Ingredients
  • Kosher salt
  • 1 pound penne or farfalle
  • 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
  • 1 large carrot, cut into matchsticks
  • 1 cup snap peas
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
  • 1 large shallot, sliced 1/8 inch thick
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup chicken stock, preferably homemade or low-sodium store-bought
  • 3 tablespoons dijon mustard
Nutrition
555
28% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

34% 22

Saturated

55% 11

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

23% 69

Carbs (net)

- 63

Fiber

24% 6

Sugars

- 8

Sugars, added

- 0

Protein

42% 21

Cholesterol

26% 77

Sodium

25% 604

Calcium

9% 92

Magnesium

18% 75

Potassium

13% 634

Iron

21% 4

Zinc

21% 2

Phosphorus

44% 306

Vitamin A

34% 305

Vitamin C

20% 18

Thiamin (B1)

41% 0

Riboflavin (B2)

25% 0

Niacin (B3)

25% 4

Vitamin B6

34% 0

Folate equivalent (total)

18% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

144% 22

Vitamin E

13% 2

Vitamin K

34% 40

Sugar alcohols

- 0

Water

- 205
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