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
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