Spring Prosciutto Parsnip Pasta with Snap Peas
Try this Spring Prosciutto Parsnip Pasta with Snap Peas recipe, or contribute your own.
Try this Spring Prosciutto Parsnip Pasta with Snap Peas recipe, or contribute your own.
- 1 garlic clove minced
- salt and pepper to taste
- 1 pinch red pepper flakes
- 1/2 tablespoon extra virgin olive oil
- parsley to garnish
- 1/2 upchicken broth low sodium
- 3 oz sugar snap peas sliced in half
- 2 large parsnips peeled blade c/d, noodles trimmed
- 4 pieces of prosciutto thinly sliced
- 2 tablespoons freshly grated parmigiano reggiano cheese (or parm
- Carbohydrate 9.688158491075 g
- Cholesterol 0 mg
- Fat 1.8047985693 g
- Fiber 2.76638139062484 g
- Protein 1.6850799702 g
- Saturated Fat 0.2571984710135 g
- Serving Size 1 1 Serving (79g)
- Sodium 42.1535078443334 mg
- Sugar 6.92177710045016 g
- Trans Fat 0.0978763851715001 g
- Calories 59 calories
Step-by-step
- Place a large skillet over medium heat and add in the oil.
- Once oil heats, add in the garlic and red pepper flakes.
- Let cook for 30 seconds or until fragrant and then add in the chicken broth.
- Let broth come to a boil and then add in the snap peas and cook for 5 minutes or until liquid evaporates by ½.
- Then, remove the snap peas and add in the parsnip noodles, season with salt and pepper and toss thoroughly.
- Cover and let cook for 5 minutes or until parsnip noodles are al dente.
- Uncover, add back in the snap peas, add in the prosciutto and sprinkle with cheese and toss thoroughly to combine or until cheese is melted.
- Divide into bowls and garnish with parsley.
Substituting standard wheat pasta with spiralized parsnip noodles alters the moisture content and structural integrity of the dish significantly, requiring direct heat management in a wide skillet rather than a deep boiling pot. Parsnips release natural sugars and water as they steam, meaning overcrowding the cooking surface will result in a soft, waterlogged texture instead of an al dente bite.
- Use a mandoline with a julienne blade or a specialized spiralizer to ensure uniform 1/8-inch parsnip strands that cook at an identical rate.
- A 12-inch stainless steel or cast-iron skillet provides adequate surface area for the 1/2 cup of low-sodium chicken broth to reduce rapidly without pooling.
- Maintain medium heat during the initial 30-second garlic and red pepper flake bloom; scorching the garlic alters the flavor profile of the entire reduction.
- Store any remaining portions in an airtight glass container in the refrigerator for up to 48 hours, keeping in mind that parsnip noodles will continue to soften as they absorb residual moisture from the prosciutto and cheese.
Reheating leftovers requires a dry skillet over medium-low heat for 3 minutes to drive off excess moisture without overcooking the snap peas. Adding a splash of water helps loosen the parmigiano reggiano cheese emulsion if it tightens too much in cold storage.
