It there is one thing I crave, it is a creamy pasta packed with flavor. We all know that those cream sauces tend to be heavy, packed with calories and have lots of saturated fats…all things I try to limit (not eliminate, just limit). So when I set out to make this creamy garlic Parmesan pasta with peas & prosciutto for two, I made sure to leave in all the flavor. I just used some fabulous, flavorful ingredients like prosciutto and Parmesan, and substituted some healthier ingredients like peas and fat-free half-and-half. See what I mean below.
To get started on the recipe, I cook up my pasta al dente. I cook it about 2 minutes less than the package calls for. This allows me to finish cooking the pasta in that flavorful sauce I’m going to make. I choose bowtie pasta (Farfalle) because I like the shape. You could substitute rigatoni, penne or shells too. Actually, any of your favorite pasta shapes will work. You know the rule, make sure you cook the pasta in heavily seasoned (salted) water so the pasta gains flavor. This is the only chance you have to season the pasta itself so liberally salt the water. It has been said, it should taste like the sea. So, when it doubt about how much salt to add, taste it. Do you feel like you just swallowed water while playing in the ocean? Good, you are on track!!!
Grate or shave your Parmesan cheese. Use a grater or vegetable peeler for the job. Both work. Drain your frozen peas in a colander. I just rinse them under cool water. Chop your garlic, parsley, and thyme. Have your seasonings out. Have your liquid ingredients measured and ready to go. The meal comes together fast. I find if I have everything measured and waiting to be added to the dish, I’m not going to miss anything in the recipe and I’m not going to over cook anything either.
Cook up your prosciutto. Cut it into pieces and add to a non-stick skillet sprayed with cooking spray. Cook until crispy and drain on a paper towel lined plate. You now have everything you need to assemble the meal.
Add a tablespoon of butter to a large non-stick skillet. Add the chopped garlic and cook for about a minute, stir a few times. Add the herb and garlic seasoning and chopped thyme, and stir into the mix. Add your chicken stock and let it warm up a couple of minutes. Gently start adding the half-and-half and stir into the mixture. Bring to a boil.
NOTES: Two notes here about some of the ingredients. First, I’m kind of obsessed with this new line of Parmesan Inspired seasonings from Shawhan Farms. You can buy them on Amazon. I’ve been cooking with all the varieties and the flavor is amazing. It just adds so much to very dish I’ve made. Here it is the Tuscan Black Garlic Seasoning. If you don’t have it, I recommend adding a mixture of garlic powder, onion powder, thyme, salt and pepper in place of the seasoning. But really, try the actual seasoning, it is amazing on chicken, fish, steak and veggies too.
Then, you’ll note I used fat-free half-and-half. This is one of my go to substitutions to lighten up a dish. I think the flavor and consistency is great and since you are adding cheese, you get the creaminess you are craving. However, you can easily substitute full fat half and half or milk or 2% milk too. They would all work.
Once the liquid is boiling, lower the heat a little and add the peas. Stir into the mix and heat through for about one minute. Add in the semi-cooked pasta and stir into the mixture. Add another tablespoon of butter and let in melt into the sauce.
Sprinkle on all your cheese and stir into the pasta and sauce and let melt into the sauce (about one minute). Add the prosciutto and stir into pasta and finish with the parsley. If the sauce seems a little thin, no worries, it starts to thicken as it sits a little longer.
Spoon into shallow pasta bowls and serve with more cheese if you like. Dig in and enjoy! If you wanted to make this a more substantial main dish, a chicken garlic Parmesan pasta is easily made by adding some grilled chicken. You could slice a grilled chicken breast and serve it on top of the pasta, mixed into the pasta or on the side of the garlic Parmesan pasta. FYI: I served this as a side dish with grilled chicken this week and we loved it!
Did you like this recipe? If so, please leave a rating a comment below. Looking for other yummy pasta dishes? Try some of my favorites:
Creamy Whole Wheat Orzo with Orange and Spinach
Chorizo & Pumpkin Stuffed Shells
Lamb Meatballs with Baked Feta Pasta
Creamy Garlic Parmesan Pasta With Peas & Prosciutto
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 Cup Parmesan cheese, grated or shaved
- 2 Tablespoons Butter, divided
- 2 Cloves Fresh garlic, minced
- 2 Tsps. Shawhan Farms Tuscan Black Garlic Parmesan Inspirations seasoning
- ½ Tsp. Fresh thyme, chopped
- 1 Cup Chicken Broth
- 1 /2 Cup 2% milk or fat-free half and half
- 1 1/2 Cups Bow tie pasta, dry
- 1 Cup Frozen peas, thawed
- 3-4 Slices Prosciutto, chopped
- 1 Tbsp. Chopped Fresh Parsley, to garnish
Instructions
- Cook pasta per instructions on the packages. Cook one – two minutes under the recommended time so the pasta can finish cooking in sauce.
- Grate or shave the Parmesan cheese and set it aside.
- In a small nonstick skillet sprayed with cooking spray, add the chopped prosciutto and cook over medium-high heat until crispy. Stir occasionally so it doesn't burn. Remove from the heat and let cool in the skillet.
- Melt 1 tablespoon of butter over medium heat in a large skillet.
- Add the minced garlic and cook for 1-2 minutes, stirring occasionally. Sprinkle the garlic Parmesan seasoning into the mix, add the chopped thyme, and cook for 30 seconds.
- Add the chicken broth. Slowly add the milk of your choice, stirring as you do so. Bring to a boil.
- Add the peas and stir into the mix. Let heat through for a minute. Add the under cooked pasta noodles. Add 1 tablespoon of butter to the warm pasta and toss to coat.
- Gradually sprinkle in the Parmesan cheese, stirring as you do so, until smooth and well-combined. Add the cooked crispy prosciutto and stir into the mix. Note: The sauce will be a little thin at first, but will thicken up upon standing in the skillet a minute or two before serving.
- Sprinkle with fresh parsley. Serve with more cheese on the side (optional). Enjoy.
