It’s Mother’s Day, so of course for #SundaySupper we are honoring our moms. I did what I always do – took something that she loves and tried to make it a little but healthier. Easy enough for a weeknight dinner, elegant enough for a special meal, rich and creamy without being heavy, with little salty bites, for a change from the usual pasta dish, try this Lightened-Up Penne and Tomato Cream Sauce with Peas & Prosciutto.
Lightened-Up Penne and Tomato Cream Sauce with Peas & Prosciutto
I mentioned recently, when I shared a Mother’s Day dessert inspired by my mom, that there are some qualities of hers that I wish I had. One I didn’t mention is that she always buy cards and sends them on time. I don’t. Total slacker. So here is my Mother’s Day card to my mom. (Disclaimer: I did send her a present. Thank you Amazon Prime and your awesome 2-Day Shipping!)
You let me lick the bowl
When me made cookies or cake.
It was from helping you
That I learned how to bake.
I may not have liked
When you got home late.
But now I can cook
For my kids and my mate.
I’ve come pretty far
from the Rice-a-Roni I’d make.
Now I cook Cauli-Tots,
Now I’m in charge in the kitchen,
You know what I mean.
And we have a good plan –
I cook and you clean.
So thanks, Mom, for starting me
On my culinary path.
Even though in college
I studied science and math.
Wherever I’ve gone in life,
You’ve helped me find my way.
I love you so much!
Happy Mother’s Day!
And look, I made you pasta. Only I didn’t actually make it for you. My guys and I devoured it. Sorry. Next time.
We used to love when my mom made pasta and vodka sauce. She kept hers simple – pasta and sauce – but, at least in New Jersey, Penne with Tomato Cream Sauce is kind of omnipresent at Italian restaurants and pizzerias, most often with the addition of peas and prosciutto. This is actually one of her favorite dishes to order when we go out to eat.
The recipe she made came from our neighbor’s mom and it was loaded with butter and cheese and heavy cream. And you know how most restaurants are – they aren’t going to skimp on those heavier ingredients. And while she still makes that original recipe sometimes, and it is still delicious, I had to try lightening it up. I cut down on the butter and cheese, but made sure to use good parmigiano reggiano (I swear she needed to ad more because she just used the stuff out of the green can). Then instead of vodka and heavy cream, I used my favorite substitute – plain Greek yogurt. It gave the richness from the cream and the tang from the vodka all in one! Ad, of course in my case I used gluten-free pasta, but that’s your call.
This was a meal all four of us thoroughly enjoyed. Both the four year old with the tomato sauce aversion and the carnivore one year old each happily scarfed down a couple plates of it. So make it for your kids, your mom, or anyone who you think deserves something special.
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And make sure you check out the entire Sunday Supper Mother’s Day menu at the bottom of this post.
What is your mom’s favorite meal?
- 16 oz. penne pasta (regular, whole wheat or gluten free), cooked al dente
- 4 oz. thinly sliced prosciutto, cut into strips or small pieces.
- 1 Tbsp unsalted butter
- half of a medium onion, diced
- one 28 oz. can crushed tomatoes (I use Tuttorosso which has basil in it. If your brand does not, you may want to add some fresh or dried basil)
- ¼ cup plain Greek yogurt
- ½ cup grated parmesan cheese (I recommend a good parmigiano reggiano)
- 1 cup frozen peas
- ½ tsp kosher salt, or to taste, and freshly ground black pepper
- Additiona grated or shaved parmesan cheese for serving, if desired
- Cook the pasta slightly al dente. While the water is boiling and pasta cooking, prepare the sauce.
- Prehat a large skillet over medium heat. Add the prosciutto and cook, tossing around occasionally, until crispy, about 10 minutes or so. Remove from the pan and set aside.
- Add the butter to the pan, and, once melted, add the onion, sauteing 3-5 minutes, or until soft and translucent.
- Add the crushed tomatoes and bring to a gentle simmer, then stir in the Greek yogurt, parmesan cheese, peas, and salt and pepper.
- Return to a gentle simmer, being careful not to boil so that you don't curdle the Greek yogurt.
- Stir in the pasta and heat it through. Serve with additional parmesan cheese, if desired.
Here are some more remakes of my mom’s recipes…
- Mrs. A’s Skillet Lemon Chicken
- Beef & Potato Skillet Supper
- Lemon & White Wine Green Beans & Mushrooms
Plus here are more Mama-Inspired recipes for #SundaySupper…
Mother’s Day Breakfast:
- Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
- Chai Berry Muffins from Hezzi-D’s Books and Cooks
- Chocolate Almond Prune Bread from What Smells So Good?
- Greek Breakfast Strata from Curious Cuisiniere
- Maple Almond Butter from girlichef
- Orange Julius from Neighborfood
- Rum Rolls from Daily Dish Recipes
- Slow Cooker Eggs with an Asian Accent from NinjaBaking.com
Mother’s Day Appetizers, Soups and Salads:
- Asparagus and Prosciutto Crostini from Hip Foodie Mom
- Carrot Ginger Soup from Confessions of a Culinary Diva
- Chilled Spring Pea Soup from An Appealing Plan
- I Love You Mom Melon Salad from Hot Momma’s Kitchen Chaos
- Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
- Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
- Vegetable Shu Mai from My Healthy Eating Habits
Mother’s Day Main Dishes:
- Betty’s Salad from Jelly Toast
- Brussels Sprouts Kofta from Soni’s Food
- Cajun Shrimp Eggplant Casserole from Food Lust People Love
- Crepes Lorraine from Noshing With The Nolands
- Greek Chicken Pizza from Casa de Crews
- Ham and Spinach Quiche from Try Anything Once Culinary
- Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
- Mac & Cheese Dressed Up for Mother’s Day from Cooking Chat
- Mini Pot Pies from Jane’s Adventures in Cooking
- Paprika Shrimp from Nosh My Way
- Spears in a Blanket from The Not So Cheesy Kitchen
Mother’s Day Desserts:
- Banana Cream Pie from Take A Bite Out of Boca
- Black-Eyed Susan from Cindy’s Recipes and Writings
- Cannoncini alla Crema from Manu’s Menu
- Chocolate Babka from Run DMT
- Chocolate Caramel Tart from That Skinny Chick Can Bake
- Chocolate Creme Brûlée from Desserts Required
- Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
- Gluten Free Lemon Curd Pie from Gluten Free Crumbley
- Lemon Cookies from Peanut Butter and Peppers
- Limoncello Lemon Pound Cake from Killer Bunnies, Inc
- Mom’s Glazed Blueberry Tarts from The Wimpy Vegetarian
- Mom’s Coconut Macaroons from MealDiva
- Mango Sorbet from Pescetarian Journal
- PB&J Macaron from A Kitchen Hoor’s Adventures
- Peach Cobbler from Cookin’ Mimi
- Pina Colada Cake from The Foodie Army Wife
- Pineapple Empanadas from La Cocina de Leslie
- Scotch Tea Cookies from Shockingly Delicious
- Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
- White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots