Lemony Linguine with Sugar Snap Peas and Prosciutto

Brought to you by FoodFit

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
1 lb. linguine
2 tablespoons olive oil
1 pound sugar snap peas
1 cup low-sodium chicken broth
zest of 1 lemon
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
4 thin slices prosciutto, cut into thin strips

Bring a large pot of salted water to a boil. Add the linguine and cook until al
dente, about 7 to 9 minutes. Drain and set aside. Meanwhile, heat the olive oil
in a large skillet. Add the peas and saute for about 3 to 4 minutes. Add the
chicken broth and simmer until the peas are just barely tender, about 3 minutes.
Stir in the lemon zest. Add the cooked linguine and toss until it is heated
through. Season with salt and pepper. Divide the pasta evenly among 4 warmed
plates or bowls. Sprinkle with prosciutto and Parmesan cheese. Serve
immediately.

Nutrition Facts Serving Size: 1 bowl Calories 548 Protein 32 g Total
Carbohydrate 77 g Dietary Fiber 3 g Sodium 589 mg Total Fat 12 g Saturated Fat 3
g Percent Calories from Fat 20% Percent Calories from Protein 24% Percent
Calories from Carbohydrate 57%


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