Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons olive oil

　　1 cup frozen peas (about 6 ounces), thawed

　　1 small Napa cabbage, trimmed and sliced thin crosswise (about 4 cups)

　　1 ounce prosciutto, chopped fine (about 1/4 cup)

　　1 teaspoon freshly grated lemon zest

　　1/2 teaspoon fresh lemon juice, or to taste

　　2 tablespoons freshly grated Parmesan cheese

　　In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.