Best 10 Spinach Ricotta Pesto Pasta With Crisp Prosciutto And Asparagus Recipes

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Looking to elevate your pasta night game? Embark on a culinary journey with our tantalizing recipe for spinach ricotta pesto pasta, featuring crisp prosciutto and tender asparagus. This dish is a burst of flavors and textures, perfectly balancing the earthy notes of spinach and ricotta with the salty savoriness of prosciutto and the delicate crunch of asparagus. Get ready to impress your palate with this delightful fusion of Italian and springtime flavors.

Here are our top 10 tried and tested recipes!

PESTO AND PROSCIUTTO ASPARAGUS



Pesto and Prosciutto Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 thin slices domestic prosciutto
1 pound asparagus, trimmed
1/4 cup prepared pesto
1/4 teaspoon kosher salt
8 shavings Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate.
  • Preheat a grill pan to medium heat. Remove the parchment from the prosciutto tray and place the asparagus on the tray. Drizzle with the pesto, season with the salt, and toss well to coat. Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when pierced with the tip of a knife, about 6 minutes. Transfer the asparagus to a platter, crumble the prosciutto over the top, and break the Parmesan shavings over the prosciutto. Serve warm.

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA



Pasta With Asparagus, Arugula and Ricotta image

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 15m

Yield Serves four

Number Of Ingredients 8

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
  • Place the ricotta in a large pasta bowl.
  • Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO



Baked Pasta with Spinach, Ricotta, and Prosciutto image

This is a hearty pasta bake dish serves a crowd and has very little active prep time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 8

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
  • In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD



Asparagus, Spinach, and Crisped-Prosciutto Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

2 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 bunch (about 6 ounces) asparagus, trimmed
1/2 cup shelled fresh peas
4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
3 tablespoons buttermilk
1/4 cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 cup packed fresh tarragon leaves
2 cups packed baby spinach (about 2 1/2 ounces)

Steps:

  • Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
  • Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

ROASTED ASPARAGUS WITH CRISPY PROSCIUTTO



Roasted Asparagus With Crispy Prosciutto image

Make and share this Roasted Asparagus With Crispy Prosciutto recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 3

1 tablespoon olive oil, plus more for roasting
1 (3 ounce) package thinly sliced prosciutto
2 lbs slender asparagus spears, trimmed

Steps:

  • Preheat oven to 375 degrees.
  • Heat 1 tbsp oil in large skillet over medium high heat. Working in batches, cook prosciutto in skillet until crisp, about 2 minutes per side. Transfer to paper towels.
  • Arrange asparagus in single layer on rimmed baking sheet. Drizzle with olive oil, turning to coat. Sprinkle with pepper and lightly with salt. Roast until tender, about 25 minutes.
  • Prosciutto and asparagus can be made 2 hours ahead. Let stand at room temperature.
  • Arrange asparagus on platter. Crumble prosciutto over asparagus. Serve warm or at room temperature.

Nutrition Facts : Calories 39.9, Fat 1.9, SaturatedFat 0.3, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE



Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce image

Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 1h15m

Yield 4

Number Of Ingredients 10

¾ (16 ounce) box Barilla® Jumbo Shells
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 (9 ounce) package frozen cut asparagus, chopped and cooked
1 ½ cups chopped prosciutto
½ cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon salt
1 teaspoon garlic powder
⅛ teaspoon freshly ground black pepper
1 (24 ounce) jar Barilla® Three Cheese Sauce

Steps:

  • Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
  • Preheat oven to 350 degrees F.
  • Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
  • Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
  • Fill each shell with one heaping tablespoon of filling; place in baking dish.
  • Pour remaining sauce over shells. Cover with foil.
  • Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Nutrition Facts : Calories 792.8 calories, Carbohydrate 85.3 g, Cholesterol 90.1 mg, Fat 31.1 g, Fiber 7.1 g, Protein 43 g, SaturatedFat 13.8 g, Sodium 2625.7 mg, Sugar 0.9 g

RISOTTO WITH ASPARAGUS AND PROSCIUTTO



Risotto With Asparagus And Prosciutto image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound asparagus
1 quart hot chicken stock
2 tablespoons olive oil
3 tablespoons unsalted butter
3 shallots, finely chopped
1/4 pound prosciutto, chopped
Coarse salt and freshly ground pepper to taste
2 cups arborio rice
1 cup dry white wine
1 generous pinch saffron threads
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
  • Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
  • Add the wine, stir, and then add the saffron.
  • Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
  • Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
  • Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.

Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI



Spinach, Ricotta, and Prosciutto Cannelloni image

Categories     Egg     Herb     Bake     Parmesan     Ricotta     Spinach     Winter     Prosciutto     Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 9

two 10-ounce boxes frozen chopped spinach
a 15-ounce container ricotta cheese
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3 large eggs
1/4 pound thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
ten 7-inch squares instant (no boil) lasagne*
about 6 cups Winter Tomato Sauce
*available at specialty foods shops and many supermarkets

Steps:

  • Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
  • Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
  • In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
  • Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
  • Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
  • Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
  • Serve cannelloni with remaining tomato sauce, heated.

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO



Baked Pasta With Spinach, Ricotta, and Prosciutto image

From Everyday Food. This is such an easy and tasty dish!! Did add some red bell peppers and tried it with cottage cheese instead of ricotta. Mmmm good!!

Provided by Redsie

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 lb gemelli pasta or 1 lb other pastas
6 ounces sliced prosciutto
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed of excess moisture
2 cups low-fat milk
2 cups low-fat ricotta cheese
1 garlic clove, minced
coarse salt
ground pepper
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 400°.
  • Cook pasta a few minutes less than package instructions suggest.
  • Cut prosciutto into thin strips.
  • In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
  • Season with salt and pepper.
  • Top with remaining prosciutto and Parmesan.
  • Bake until golden, 30 to 40 minutes.

Nutrition Facts : Calories 493.4, Fat 11.3, SaturatedFat 6.2, Cholesterol 36.8, Sodium 340.4, Carbohydrate 69.5, Fiber 5.2, Sugar 7.2, Protein 28.7

Tips:

  • Fresh Ingredients: For the best flavor, use fresh spinach, ricotta cheese, pesto, prosciutto, and asparagus.
  • Quality Pasta: Choose a high-quality pasta, such as linguine or penne, to ensure the best texture.
  • Cook the Pasta Al Dente: Cook the pasta according to the package instructions, but be sure to remove it from the boiling water just before it is fully cooked. This will help it retain its texture and flavor.
  • Reserve Some Pasta Water: Reserve about 1/2 cup of the pasta cooking water before draining the pasta. This water can be used to thin the sauce and make it more flavorful.
  • Crispy Prosciutto: To make the prosciutto crispy, cook it in a single layer in a hot skillet until it is browned and crispy. Then, chop it into small pieces.
  • Freshly Grated Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and texture.
  • Garnish with Fresh Herbs: Garnish the pasta with fresh herbs, such as basil, parsley, or chives, for added flavor and color.

Conclusion:

Spinach Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus is a delicious and flavorful dish that is perfect for a weeknight meal or a special occasion. The combination of fresh spinach, creamy ricotta cheese, flavorful pesto, crispy prosciutto, and tender asparagus creates a dish that is sure to please everyone at the table. Serve it with a side of crusty bread or a glass of your favorite white wine for a complete meal.

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