Rating: 4.5 stars 4.4
35 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal fabulous' recipes.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.

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  • Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat.

  • Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.

Nutrition Facts

702 calories; protein 33.3g; carbohydrates 120.8g; fat 11.2g; cholesterol 13.5mg; sodium 1138.4mg. Full Nutrition
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