“Everything that you put into your body and mind matters.”
One of the best parts of summer time it that it can be full of fresh and light meals, given the availability of produce and the amount of time seemingly dedicated to eating outside. This pasta recipe is a great one that is easy to make and can include a number of fresh vegetable substitutions, as well as any pasta substitutions. During the summer time, a nice and light quinoa pasta can be very refreshing! This recipe is also a light, but protein-packed choice, given its use of prosciutto. Prosciutto has about 70 calories per ounce and eight grams of protein, making it a healthy meat choice when you aren’t interested in eating a giant steak on a hot summer day.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Two minutes before the pasta is cooked, add the peas and/or other vegetables that need to be cooked. Scoop out and reserve ¼ cup of the cooking water. Drain the pasta and vegetables and set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and cook two minutes or until slightly browned. Add the pasta mixture and the reserved cooking water. Toss and heat through for one minutes. Add the pepper, cheese, and lemon juice. Toss well. Serve in bowls and place the prosciutto over the top, along with any additional vegetables. Letting the pasta warm the additional items. This recipe serves six people.
1 lb any pasta
1 T. extra-virgin olive oil
2 cloves of minced garlic
½ t. of ground black pepper
½ C. grated Pecorino or Parmesan cheese
Juice of ½ a lemon
4 ounces (8 slices) of prosciutto
Any fresh vegetables – we suggest fresh peas or tomatoes