CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO
Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min
Provided by Chef1MOM-Connie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
- Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
- Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
- Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
- Season with salt and pepper to taste.
- Sprinkle with crunchy prosciutto.
- Serve. Delicious with crusty warm bread.
Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Something different than the typical spaghetti with red sauce. This dish bursts with flavor,and is simple to put together. I do omit the salt when I make this and have also used linguine which I actually like better. Delicious with a simple mixed green salad and good crusty bread. Recipe courtesy of Giada De Laurentiis.
Provided by BonnieZ
Categories One Dish Meal
Time P15DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
- Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
- When cool, strain the asparagus and cut into 1 inch pieces then set aside.
- Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
- Reserve 1 cup of the pasta water and set aside.
- Drain the pasta.
- Heat the oil in a large saute pan over medium heat.
- Add the garlic and saute until fragrant, then add the proscuitto strips.
- Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
- Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
- Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
- Turn off the heat and continue to toss.
- The pasta will become creamy as the mozzarella starts to melt.
Nutrition Facts : Calories 413.1, Fat 16.6, SaturatedFat 5.2, Cholesterol 22.4, Sodium 202.6, Carbohydrate 50.2, Fiber 5, Sugar 3.3, Protein 17.6
TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO
Steps:
- In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.
PASTA WITH MUSHROOMS AND PROSCIUTTO
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Mushroom Prosciutto Shallot Quick & Easy
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
PENNE WITH ASPARAGUS AND MUSHROOMS
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
Provided by Gatorbek
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7
PASTA PRIMAVERA WITH PROSCIUTTO
Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking.
Provided by Outta Here
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Snap of tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
- Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
- Meanwhile, in a large frying pan over medium high heat, melt butter.
- Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
- To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.
- Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again.
- Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.
Nutrition Facts : Calories 562.4, Fat 37.3, SaturatedFat 22.4, Cholesterol 160.5, Sodium 453.8, Carbohydrate 44.9, Fiber 3.9, Sugar 5.2, Protein 15.5
PROSCIUTTO, ASPARAGUS AND PARMESAN ANGEL HAIR PASTA
Should you have left over prosciutto, pan fry until crisp and use as additional garnishment. From ValSoCal's blog.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions, drain and put pack into the warm pot.
- Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 minute
- Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
- Pour sauce with vegetables over pasta and toss to coat.
- Top with additional parmesan cheese and, if desired, prosciutto chips (see recipe description).
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
PASTA WITH MUSHROOMS AND PROSCIUTTO
This pasta has a delicious garlic cream sauce which is a fabulous base for the mushrooms and proscuitto. Definitely comfort food at its best and quick gourmet, which is what I love to cook!
Provided by quikgourmet
Categories European
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- While water is heating to cook the pasta, bring the broth, garlic, cream, and red pepper to a boil in a separate saucepan.
- Reduce the heat and let it simmer for 20 minutes to allow it to thicken.
- You'll know it's thickened when the cream coats the back of the spoon.
- Remove from heat.
- Cook pasta; while it's cooking, melt butter in a skillet over medium heat.
- Add mushrooms and proscuitto; cook until tender, about 10 minutes, and then remove from heat.
- Drain the pasta and place it back into the same pot.
- Add the cream and the mushroom/proscuitto mixture.
- Stir over low heat until the pasta is mixed with the sauce and all is warmed.
- Toss with the parmesan cheese.
- Cover and let it stand for 1 minute, and then transfer to your favorite pasta bowl and serve.
Nutrition Facts : Calories 745.8, Fat 41.8, SaturatedFat 25, Cholesterol 140.9, Sodium 636, Carbohydrate 70.8, Fiber 3.6, Sugar 3.5, Protein 23
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