Best Pronto Prosciutto Pasta Recipes

PROSCIUTTO PASTA TOSS

Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

CREAMY PROSCIUTTO PASTA

Creamy Prosciutto Pasta image

I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. -Christine Ward, Austin, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (9 ounces) refrigerated fettuccine or linguine
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
10 ounces fresh baby spinach (about 12 cups)
1 jar (15 ounces) Alfredo sauce
1/4 pound thinly sliced prosciutto, coarsely chopped
Coarsely ground pepper, optional

Steps:

Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted. , Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.

Nutrition Facts : Calories 458 calories, Fat 19g fat (11g saturated fat), Cholesterol 97mg cholesterol, Sodium 1188mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 24g protein.

PASTA WITH PROSCIUTTO AND WHOLE GARLIC

Pasta With Prosciutto and Whole Garlic image

This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.

Provided by Mark Bittman

Categories dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup olive oil or butter
10 cloves garlic, lightly crushed
1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips
6 plum tomatoes, or 1 1/2 cups drained canned tomatoes
Salt and ground black pepper to taste
1 pound cut pasta, such as ziti or penne
1 cup roughly chopped fresh basil leaves
1 cup freshly grated Pecorino Romano or Parmesan cheese, or a combination

Steps:

Bring a large pot of water to a boil.
Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams

SKILLET FRESH PROSCIUTTO, TOMATO AND BASIL PASTA

Skillet Fresh Prosciutto, Tomato and Basil Pasta image

This is a wonderfully fresh pasta that is perfect for summer. You can't beat the flavors of the fresh tomatoes and basil mixed with the simpleness of the prosciutto.

Provided by Kathi Hamill

Categories Pasta Sides

Time 45m

Number Of Ingredients 8

Ingredients

1/2 lb prosciutto, cut into shreds
1 onion, chopped
2-3 garlic cloves, minced
3-4 large tomatoes, sliced into thin wedges
1/2 c fresh basil leaves, chopped (or more, if you like basil)
1 Tbsp dried parsley
1/2 c dry red wine (merlot, burgundy, etc.)
1 lb spaghetti, cooked al dente

Steps:

1. In a large frying pan, toss prosciutto in butter until browned.
2. Add onion and garlic and sauté briefly, until just tender.
3. Add sliced tomatoes, basil, parsley and wine and simmer for 15-20 minutes.
4. Pour over pasta, toss, and serve!
5. NOTE: This is a simple recipe that can be adjusted to your individual tastes. You can add more prosciutto or tomatoes as you like, but I would increase the red wine a little as you increase the other ingredients.
6. NOTE: when you buy your prosciutto at the deli, they will try to put pieces of paper/plastic in between the slices. Tell them not to do this, as you are going to roll up the prosciutto and cut it up. It makes it a lot harder if you have to peel the slices off the paper/plastic first.