Prosciutto and Edamame Pasta with Lemon Glaze Recipe
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4.86 from 7 votes

Prosciutto and Edamame Pasta with Lemon Glaze

Amazing Prosciutto and Edamame Pasta with Lemon Glaze! Bright and fragrant with a savory-sweet texture and swirls of pasta.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Pasta
Cuisine: American
Servings: 6
Calories: 521kcal
Author: Sommer Collier


For the Pasta:

  • 16 ounces pasta (your favorite shape)
  • 5 ounces prosciutto slices
  • 2 cups chopped cantaloupe (about 1/2 a small cantaloupe)
  • 1 cup chopped green onions
  • 1 1/2 cups shelled edamame

For the Glaze:

  • 1-2 Meyer lemons, zested and juiced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup heavy cream
  • 1 cup chicken stock, or pasta water
  • Salt and pepper


  • Cook the pasta as directed on the package. Add the edamame in the last minute. Then drained and set aside. Slice the prosciutto and cantaloupe in small bite-size pieces.
  • In a large pan, melt the butter over medium heat. Add the flour and whisk the roux for 1-2 minutes.
  • Add the cream and stock. Then whisk until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and allow the sauce to simmer until it thickens a little.
  • Add the lemon zest, juice, edamame and pasta. Toss until well coated.
  • Toss in the rest of the ingredients. Salt and pepper to taste. Serve at any temperature.


Serving: 1cup | Calories: 521kcal | Carbohydrates: 69g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 253mg | Potassium: 637mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2375IU | Vitamin C: 27.1mg | Calcium: 64mg | Iron: 2.5mg