Spring Pea and Prosciutto Pasta with Lemon Cream
A creamy yet light pasta dish featuring sweet spring peas, salty prosciutto, and a zesty lemon-cream sauce that highlights seasonal flavors. This italian-inspired pasta ready in about 35 minutes pairs whole wheat spaghetti, peas, prosciutto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz whole wheat spaghetti
- 1 cup peas
- 6 slices prosciutto
- 2 cloves garlic
- 1/2 cup heavy cream
- 1 tbsp lemon zest
- 1/4 cup Parmesan cheese
- 2 tbsp olive oil
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 16 oz whole wheat spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 2 minced garlic cloves and 6 thinly sliced prosciutto pieces; cook for 3-4 minutes until prosciutto is crispy and garlic is fragrant.
- Step 3: Add 1 cup peas and sauté for 2-3 minutes until bright green and tender. Stir in 1/2 cup heavy cream, 1 tbsp lemon zest, and 1/4 cup grated Parmesan. Cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
- Step 4: Add cooked pasta to the skillet and toss to coat. If needed, stir in 1-2 tbsp reserved pasta water to loosen the sauce. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Pea and Prosciutto Pasta with Lemon Cream take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Pea and Prosciutto Pasta with Lemon Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat spaghetti from drying out.
Can I substitute ingredients in Spring Pea and Prosciutto Pasta with Lemon Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Pea and Prosciutto Pasta with Lemon Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Pea and Prosciutto Pasta with Lemon Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
