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Prep Time15 minutes
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Cook Time30 minutes
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Serv SizeYield 4-6 servings
Delicious pasta dish with lots of springtime veggies in a creamy, lemony parmesan sauce topped with crispy prosciutto bits.
Ingredients
Directions
Start a pot of water for pasta and cook following the packaging instructions. In a large skillet with high sides, heat on medium heat, add a teaspoon of olive oil and diced prosciutto. Sauté for 5-6 minutes, remove prosciutto from the pan to a paper towel lined plate. Set aside. No need to wipe pan.
Dice vegetables and add carrots to the skillet first. Sauté the carrots for a few minutes adding olive oil when needed.
Add the rest of the vegetables except the peas to the skillet. Sautee for 5-6 minutes or until vegetables start to soften.
In a medium bowl combine cornstarch, 4 teaspoons of bouillon base, water lemon zest and lemon juice.
Pour the cornstarch mixture over the vegetables.
Add the peas to the skillet. Pour the evaporated milk into the skillet also. Keep the heat on medium allowing the sauce to simmer, finish cooking the vegetables and thicken, about 10 minutes. Stir occasionally. Grate the parmesan during this time.
Once the sauce has started to thicken add parmesan stirring until combined and half of the prosciutto. Salt and pepper to taste.
Remove from heat and add the halved tomatoes tossing them in the sauce until coated.
Add and toss cooked drained pasta with the vegetables until coated in sauce.
Garnish with the remaining prosciutto and freshly chopped parsley. Serve and enjoy!
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