Looking an idea for a light lunch that is a little different than the norm?  Give out pasta with prosciutto and peas a try.  You have your meat, pasta, and vegetable all in one easy dish.  Top it off with a light and luscious lemon pie that is even suitable for dieters and diabetics!

PASTA WITH PROSCIUTTO AND PEAS

3 ounces prosciutto, sliced very thin and chopped

3 tbsp extra-virgin olive oil

2 garlic cloves, chopped

12-ounces short pasta twists, cooked

1 cup shaved Parmigiano-Reggiano cheese

1/3 cup chopped fresh parsley

1 tbsp lemon juice

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 pkg (10-oz) frozen peas, cooked and drained

Spray a large nonstick skillet with cooking spray and heat over medium heat.  Add prosciutto and cook until lightly browned, approximately 3 minutes.  Remove from pan.  Add oil and garlic to pan and cook about a minute until garlic begins to brown.  Combine all ingredients together in a large bowl and toss to coat well.

This is a great way for the diabetic to enjoy pasta as this dish has a good carb to protein ratio.

Yield:  8 one-cup servings.  Per serving 312 cal, 37 g carbs, 15 g protein

DIABETIC LEMON PIE

1 sugar-free pie shell, baked

3/4 cup Splenda granular

2 tbsp cornstarch

2 tbsp flour

2 tsp grated lemon rind

Dash of salt

1 cup water

2 tbsp butter

1/3 cup fresh lemon juice

2 large egg yolks

In a heavy saucepan, combine Splenda, cornstarch, flour, lemon rind and salt.  Add water, stirring constantly with a whisk.  Bring to a simmer over medium heat and cook for 5 minutes, stirring frequently.  Stir in butter and remove mixture from the heat.  Stir in the lemon juice.  Add egg yolks, one at a time, stirring well after each addition.  Place pan over low heat and cook for 3 minutes, stirring constantly.  Spoon filling into crust and allow to cool to room temperature.  Cover with plastic wrap.  Before serving remove plastic and cover top with sugar-free whipped topping.  Store any leftovers in the refrigerator.

Enjoy!