Peas with Prosciutto + Ricotta
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4 servings
-
Calories
358 kcal
Peas with Prosciutto + Ricotta
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This easy recipe for Peas with Prosciutto + Ricotta is the perfect side dish for spring! Sweet, tender peas sautéed with salty prosciutto, served over creamy, lemony whipped ricotta cheese and finished with fresh mint. It's a great recipe for Easter, Mother's Day or any springtime occasion!
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Ingredients
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 3 ounces prosciutto roughly chopped, thinly sliced
- 2 cloves garlic smashed
- 1 shallot thinly sliced
- salt to taste
- black pepper to taste
- ½ lb peas defrosted (use "petite" peas if you can find them, frozen
- ½ lb sugar snap peas halved*
- 1 ½ cups ricotta cheese whole milk
- 1 ½ teaspoons lemon zest fresh
- 1 tablespoon mint chopped, fresh
Notes
- *If desired, you can omit the sugar snap peas and use 1 whole pound of frozen peas instead.
Nutrition Information
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Calories
358kcal
(18%)
Carbohydrates
17g
(6%)
Protein
18g
(36%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.03g
(2%)
Cholesterol
61mg
(20%)
Sodium
225mg
(9%)
Potassium
418mg
(9%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1472IU
(29%)
Vitamin C
58mg
(64%)
Calcium
237mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 61mg | 20% |
| Sodium | 225mg | 9% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1472IU | 29% |
| Vitamin C | 58mg | 64% |
| Calcium | 237mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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