Best Ziti With Asparagus Smoked Mozzarella And Prosciutto Recipes

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SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

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

ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Ziti With Asparagus, Smoked Mozzarella and Prosciutto image

Got this off a girl's blog, but she got it from Giada De Laurentis' book. It sounds delicious so I'm saving this for later!

Provided by RedheadAblaze

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 lb asparagus, chopped to 1 1/2 inch pieces
8 ounces ziti pasta
2 tablespoons olive oil
2 garlic cloves, minced
salt, to taste
fresh ground black pepper, to taste
3 ounces prosciutto, thinly sliced then cut crosswise into strips
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 tablespoons fresh basil leaves, thinly sliced

Steps:

  • Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
  • Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) 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 725.5, Fat 25.3, SaturatedFat 7.9, Cholesterol 33.6, Sodium 305.3, Carbohydrate 96.5, Fiber 8.4, Sugar 5.5, Protein 30

ZITI WITH FRESH ASPARAGUS AND TOASTED PINE NUTS



Ziti With Fresh Asparagus and Toasted Pine Nuts image

This is a filling one-dish pasta meal that boasts the flavors of Parmesan cheese, fresh asparagus, toasted pine nuts, and creamy ricotta cheese.

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

1 green bell pepper
1 yellow sweet pepper
1 sweet red pepper
kosher salt
1 lb fresh asparagus
olive oil
3 -4 garlic cloves, minced
1 tablespoon onion powder
1 teaspoon dried basil (rub between fingers to waken flavor)
1 tablespoon fresh lemon juice
1 cup ricotta cheese
1/2 cup plain yogurt
1/4 cup sour cream
1/4 cup fresh flat-leaf Italian parsley, roughly chopped
8 ounces ziti pasta, uncooked
1/2 cup parmesan cheese, freshly grated
3 tablespoons pine nuts, toasted
fresh ground black pepper, to taste

Steps:

  • Cut peppers in half, and remove the seeds and membrane.
  • Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
  • Transfer roasted peppers to a bowl of ice water for 5 minutes.
  • Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
  • Snap off the tough ends of the asparagus; cut into 1-inch pieces.
  • Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.
  • Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.
  • Remove vegetables from heat, and set aside.
  • Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.
  • Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.
  • Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.

Nutrition Facts : Calories 351.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 35.1, Sodium 186.4, Carbohydrate 41, Fiber 4.4, Sugar 5.3, Protein 17.1

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto image

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

2 lbs asparagus, trimmed
3/4 lb spaghetti
4 tablespoons olive oil
4 cloves garlic, minced
6 ounces prosciutto, cut into crosswise strips
6 ounces smoked mozzarella cheese, cut in 1/4 inch dice (1 cup)
6 tablespoons thinly sliced fresh basil leaves
salt
fresh ground black pepper

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

EASY ZITI BAKE



Easy Ziti Bake image

I enjoy making this baked ziti recipe for family and friends. It's easy to prepare, and I like to get creative with the sauce. Sometimes I might add my home-canned tomatoes, mushrooms or vegetables. -Elaine Anderson New Galilee, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 7

12 ounces uncooked ziti or small tube pasta
2 pounds ground beef
1 jar (24 ounces) spaghetti sauce
2 large eggs, beaten
1 carton (15 ounces) ricotta cheese
2-1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. , In a large bowl, combine eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended., Spoon a third of the meat sauce into a greased 13x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce., Cover and bake 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Nutrition Facts : Calories 630 calories, Fat 30g fat (15g saturated fat), Cholesterol 164mg cholesterol, Sodium 878mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 3g fiber), Protein 45g protein.

FIVE-CHEESE ZITI AL FORNO



Five-Cheese Ziti al Forno image

After having the five-cheese ziti at Olive Garden, I tried to make my own version of it-and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds (about 7-1/2 cups) uncooked ziti or small tube pasta
2 jars (24 ounces each) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese
TOPPING:
1/2 cup grated Parmesan cheese
1/2 cup panko bread crumbs
3 garlic cloves, minced
2 tablespoons olive oil
Optional: Minced fresh parsley or basil, optional

Steps:

  • Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain., Meanwhile, in a large saucepan, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining mozzarella cheese., In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta., Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.Freeze option: Cool the unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

Nutrition Facts : Calories 449 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 960mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 21g protein.

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE



Baked Stuffed Flounder With Cheese Sauce image

I watched Alton Brown make this recipe on one of his weekend marathon episodes. Even though I haven't made it yet, it looked delicious, so I'm posting it here for safe-keeping. I also read most of the 72 reviews posted on the Food network site, (4 out of 5 stars) and the biggest complaint was about the flounder turning 'mushy'. Many used other kinds of white fish with excellent results.

Provided by arroz241_11561377

Categories     Rice

Time 55m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt
1 garlic clove, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
1 cup heavy cream
1/4 cup dry white wine
10 ounces cheddar cheese, grated
1 1/2-2 lbs flounder fillets
3 cups cooked rice

Steps:

  • Pre-heat oven to 350 degrees.
  • Filling:.
  • In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
  • Add garlic and cook for 1 minute.
  • Add spinach and lemon zest and cook until heated through.
  • Add parsley and stir through.
  • Remove from heat and keep warm.
  • Sauce:.
  • Place cream and wine in saucepan over medium heat and bring to gentle simmer.
  • Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
  • Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
  • Season fish fillets with additional salt and the pepper.
  • Divide the spinach mixture evenly among the fillets.
  • Roll up fillets and place seam side down on the cooked rice.
  • Pour cheese sauce over all.
  • Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
  • Note: Serving size is approximate. The original recipe said "serves 4-6".

Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 33.2, Cholesterol 248, Sodium 1315.3, Carbohydrate 50.2, Fiber 3.5, Sugar 2.6, Protein 46.6

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