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Total Time
20mins
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

4 5

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).