Photo: Eaters Collective
Spring Pasta with Herbs, Prosciutto, Peas, & Zucchini Recipe
13 ingredients
Approx. 4 sevings
openrecipes
Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
Estimated Nutrition (whole recipe, rough)
1479
Calories
59g
Protein
58g
Fat
179g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound pasta
- 3 tbsp butter
- 4 tbsp olive oil
- 1 small onion, chopped fine
- 2 or 3 cloves garlic, minced
- 1 pound zucchini
- 1 cup peas
- 1/4 lb thinly sliced prosciutto, cut into bite-sized pieces
- Fresh chopped sage and rosemary, to taste (about 3 tbsp total)
- 1 tsp all-purpose flour, dissolved in 1/3 cup milk
- A handful of parsley, roughly chopped
- 1 egg yolk, beaten lightly
- 3/4 cup grated Parmesan and/or Romano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes