Prosciutto Pasta Toss

READY IN: 20mins
Recipe by Hotmitts Houlihan

A skillet supper recipe from an issue of Simple and Delicious recipe magazine.

Top Review by J. Ko

I made this for PAC Fall 2007. The whole family really enjoyed this dish. I admit that I strayed ever so slightly from the recipe and added approximately 1/2 c of sliced sundried tomatoes which I had soaked in warm H2O for a couple of minutes and then drained before adding at the same time as the proscuitto. My husband and I really liked the addition, however, our children said that they would have rated the recipe as a "5" if I hadn't added the tomatoes. (They gave it 3 stars according to the 'Zaar rating guidelines.) Oh! I also used penne, rather than linguine, just so it would be easier to toss together. I will definitely make this again! Unfortunately, it will not be as frequently as I would like, due to the price of proscuitto in my neck of the woods ($3.99/100g or approximately $20/lb).

Ingredients Nutrition


  1. Cook linguine according to package directions, adding peas into the same pot during the last 3 minutes left for linguini to cook.
  2. Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender.
  3. Stir in prosciutto.
  4. Drain linguine; add to skillet and toss to coat.
  5. Sprinkle with Parmesan cheese.

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