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
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