Pasta With Prosciutto, Edamame, and Carrots

creamy pasta
Patsy Catsos, MS, RDN, LD
Total Time: 60 min
Prep Time: 30 min
Cook Time: 30 min
Servings: 5 (1 1/2 cups each)

Nutrition Highlights (per serving)

364 calories
18g fat
32g carbs
17g protein
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Nutrition Facts
Servings: 5 (1 1/2 cups each)
Amount per serving  
Calories 364
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 48mg 16%
Sodium 706mg 31%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 7g  
Includes 0g Added Sugars 0%
Protein 17g  
Vitamin D 0mcg 0%
Calcium 203mg 16%
Iron 2mg 11%
Potassium 499mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This colorful pasta dish bursting with veggies is reminiscent of pasta carbonara but with a healthier nutrition profile and lighter taste. Aside from the carrot ribbons, which could be prepared earlier in the day, it is not a make-ahead dish, so it may be best suited for gatherings that revolve around the kitchen.

Edamame is baby soybeans that are high in protein, fiber, and several vitamins and minerals. They are also associated with a reduced risk of some cancers. Combine that with the vitamin A, fiber, and vitamin K in carrots and you've got a nutrient-rich dish.


  • 2 large carrots
  • 1 tbsp. cornstarch
  • 1/2 cup water
  • 2 cups lactose-free whole milk
  • 1/4 cup heavy cream
  • 4 oz. prosciutto, sliced
  • 4 tsp. garlic-infused olive oil, divided
  • 1 tsp. fresh lemon zest
  • 1/2 tsp. dried basil
  • 1 1/4 cup frozen shelled edamame
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 10 oz. uncooked low-FODMAP pasta, short shapes like penne or rotini
  • 5 tbsp. freshly grated Parmesan cheese


  1. Bring a large pot of salted water to a boil. Cover the pot, and turn the heat down to hold water at a simmer.

  2. Peel the carrots and trim off the root ends. Hold a carrot firmly at one end and lay it on a cutting board. Place your vegetable peeler midway down the carrot, and with very firm pressure, make a single long stroke down the carrot to the end to make a thin ribbon.

  3. Repeat, turning, and rotating the carrot as needed until the entire carrot is turned into ribbons. Repeat with the second carrot. Set ribbons aside.

  4. Place cornstarch in a medium bowl and add water. Whisk until no lumps remain. Whisk in milk and cream and set aside.

  5. Prepare the prosciutto by cutting the sliced meat into ribbons, lengthwise, then crosswise into 1/4-inch pieces. In a large 10- to 12-inch skillet or sauté pan, heat a quarter of the oil on medium-high. Add the sliced prosciutto and stir until it is ​crisp, 3 to 4 minutes. Remove the prosciutto to a plate and set it aside.

  6. Turn the heat under the skillet to medium, add the remaining oil, and tilt to coat the pan. Whisk the milk mixture again to re-mix cornstarch, and pour in about 1 cup. Whisk until milk starts to thicken, just below the boiling point. Whisk remaining milk mixture again and add to the skillet.

  7. Stir in the lemon zest, basil, edamame, salt, and pepper and continue to heat with occasional stirring until milk simmers and thickens; do not boil. Continue to simmer, stirring frequently for 2 to 3 minutes, reducing heat if needed.

  8. Add carrot ribbons to the sauce, stirring to separate them from each other. Adjust heat to hold the skillet at a low simmer.

  9. While the edamame is cooking, add the pasta to the boiling water in the large pot and cook it to just under al dente (it will cook some more in the next step).

  10. Combine the drained pasta and the sauce in the larger of the two vessels, and simmer on medium-low, stirring occasionally until sauce is reduced and the pasta is tender, 2 to 4 minutes more.

  11. Stir two-thirds of the prosciutto into the pasta. Divide pasta evenly onto four plates and garnish each serving with the remaining prosciutto. Top each serving with Parmesan cheese.

Variations and Substitutions

Pancetta can be substituted for prosciutto. Since this can be purchased already diced, it saves a step.

To make this recipe gluten-free, use gluten-free pasta.

Butternut squash could replace the carrot if desired.

Cooking and Serving Tips

  • Fresh basil makes a nice addition served on top of the finished dish.
  • Serve alongside chicken breast for a complete meal, or add cooked shredded or grilled chicken to the dish.
  • Making the carrot ribbons requires a little practice but is a fun way to add pretty shapes and color to dishes. Once mastered, they can be used in all kinds of dishes, from salads to grain pilafs.
  • Pasta is considered “al dente” when it is tender on the outside but firmer (but not hard) at its core. Al dente pasta is somewhat chewy.

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2 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Lee AH, Su D, Pasalich M, Tang L, Binns CW, Qiu L. Soy and isoflavone intake associated with reduced risk of ovarian cancer in southern Chinese women. Nutrition Research. 2014;34(4):302-307.

  2. Carrots, raw. FoodData Central. U.S. Department of Agriculture. Published April 1, 2019.