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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-cook your pasta, when strained add a splash of olive oil and mix it well to prevent sticking. Cover it and put it aside. | 2. In a large pan heat the oil over medium heat. | 3. When oil is heated, add the oregano and garlic, then add the onions and cook them until almost brown. | 4. Add the prosciutto, peas and tomatoes. Cook, stirring often, until the vegetables are cooked, about 10 to 15 minutes. | 5. Remove the contents of the pan to a large bowl. Return the empty pan to the heat. | 6. Add the milk and margarine to the pan, when it starts to simmer, add the flour and parmesan. Then, still over the heat, using a wire wisk, mix the ingredients uniformly. | 7. Remove from heat, and immediately pour the sauce and the vegetables over the pasta. Mix well then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne rigate	150	g		50.4333	0.0	11.22	0.2833
prosciutto	2	ounces	cut	50.4333	0.0	11.22	0.2833
green pea	1 1/2	cups		176.175	31.4288	11.7885	0.87
onion	1		chopped	64.0	14.944	1.76	0.16
cherry tomato	1 1/2	cups	cut	50.4333	0.0	11.22	0.2833
garlic clove	1		crushed	50.4333	0.0	11.22	0.2833
milk	1	cup	low fat	552.0	13.296	5.496	57.216
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.