Pasta With Prosciutto In A Lemon Cream Sauce

1. Melt butter.

2. Add shallots and sauté until translucent (about 2 min.).

3. Add broth.

4. Simmer over medium-hi heat until reduced to 1/4 cup (about 2 minutes).

5. Add cream, lemon peel, orange peel, and cayenne.

6. Simmer until sauce thickens slightly (about 3 minutes).

7. Add peas.

8. Simmer until heated through (about 2 minutes).

9. Stir in mint and lemon juice.

10. Meanwhile, cook pasta.

11. Cut up prosciutto into bite-size pieces (approx. 1-2 square inches) and add at end to mixture.

12. Mix cream sauce with pasta.

13. Sprinkle fresh Parmesan on top.

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Nutrient	Quantity
Total fats	60.488 g
Protein	75.9979 g
Carbohydrates	355.9529 g
Energy	2281.0415 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5633 g
Water	319.4719 g
Aspartic acid	3.5393 g
Calcium, Ca	322.9979 mg
Lutein + zeaxanthin	62.4657 g
Fiber, total dietary	18.0095 g
Carotene, beta	170.6975 g
Niacin	13.8745 mg
Vitamin A, RAE	345.5728 g
Arginine	3.0485 g
Riboflavin	0.6735 mg
Tocopherol, beta	0.228 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1108 g
Fatty acids, total saturated 20:1	0.039 g
Glutamic acid	22.6942 g
Sodium, Na	1264.5743 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3699 g
Total lipid (fat)	60.488 g
Manganese, Mn	5.0112 mg
Fructose	0.6694 g
Proline	7.6506 g
Fatty acids, total saturated 16:0	13.4908 g
Fatty acids, total saturated 8:0	0.3708 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	2.2544 g
Choline, total	39.386 mg
Sugars, total	17.0403 g
Serine	3.2464 g
Fatty acids, total saturated 10:0	0.7579 g
Fatty acids, total saturated 18:0	4.8801 g
Vitamin B-6	0.7922 mg
Selenium, Se	293.2498 g
Ash	9.6252 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	16.089 g
Pantothenic acid	2.6066 mg
Phenylalanine	3.4553 g
Copper, Cu	2.0098 mg
Thiamin	0.8465 mg
Retinol	328.8 g
Methionine	0.9115 g
Iron, Fe	7.6082 mg
Carbohydrate, by difference	355.9529 g
Phosphorus, P	1278.4138 mg
Folate, total	128.9389 g
Tocopherol, gamma	4.0128 mg
Fatty acids, total saturated 4:0	1.2996 g
Alanine	2.3666 g
Cholesterol	135.09 mg
Valine	3.1538 g
Fatty acids, total saturated 18:2 undifferentiated	9.8209 g
Glycine	2.4322 g
Carotene, alpha	0.0883 g
Glucose (dextrose)	0.6982 g
Fatty acids, total saturated 14:0	4.0037 g
Zinc, Zn	8.5287 mg
Isoleucine	2.7172 g
Maltose	8.9376 g
Fatty acids, total saturated 12:0	0.4395 g
Fatty acids, total polyunsaturated	10.4097 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	5.1701 g
Tocotrienol, alpha	0.5928 mg
Vitamin A, IU	1434.2033 IU
Folate, DFE	128.9389 g
Tryptophan	0.9978 g
Vitamin C, total ascorbic acid	14.3673 mg
Phytosterols	1.0535 mg
Fatty acids, total polyunsaturated 18:1 c	0.7804 g
Tocotrienol, beta	0.0456 mg
Fatty acids, total saturated 6:0	0.3624 g
Starch	284.7726 g
Tyrosine	1.4579 g
Vitamin B-12	0.618 g
Vitamin K (phylloquinone)	4.0574 g
Fatty acids, total saturated	27.0947 g
Histidine	1.5869 g
Fatty acids, total monounsaturated	18.0328 g
Threonine	2.446 g
Folate, food	128.9389 g
Vitamin D (D2 + D3)	0.72 g
Cryptoxanthin, beta	30.5107 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	1.7518 mg
Magnesium, Mg	285.4062 mg
Lysine	1.7366 g
Potassium, K	1619.9828 mg
Cystine	1.2948 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2 teaspoons	2.5617	0.8233	0.0265
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Whipping cream	1 cup	350.4	3.552	37.092
Orange zest	1 teaspoon	1.94	0.5	0.004
Penne pasta	1 lb	1691.7638	340.496	6.8856
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
shallot	3	0	0	0
chicken broth	0.75 cup	58.59	1.4175	1.9656
mint leaf	2 teaspoons	0	0	0
green pea	1 cup	0	0	0
prosciutto	0.5	0	0	0