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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Dagi Man
[email protected]Yum!
Sheikh Ayaan
[email protected]Meh.
Jerome Pietersen
[email protected]This recipe was a bit too rich for my taste. I think I'll try a different recipe next time.
m safwan
[email protected]I'm not a huge fan of pasta, but this dish was really good. The vegetables were fresh and crisp and the prosciutto added a nice salty flavor. I'll definitely be making this again!
MG Rafiu
[email protected]This dish is perfect for a light and healthy meal. The vegetables are cooked perfectly and the sauce is flavorful without being too heavy.
Chibueze Naomi
[email protected]I made this recipe for my vegetarian friend and she loved it! I used vegetable broth instead of chicken broth and it was still delicious.
Bhagarathi Karki
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are amazing and the presentation is beautiful. I served it with a side of grilled asparagus and it was the perfect meal.
Sampen TV
[email protected]I'm not a fan of prosciutto, so I substituted pancetta instead. It worked out great! The pancetta added a nice smoky flavor to the dish.
PLAY BLIND SAMIR
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up. The prosciutto adds a nice touch of flavor and the sauce is light and flavorful.
Radeeyah Seenath
[email protected]I've made this recipe several times and it's always a hit! I love the combination of flavors and textures. The prosciutto adds a nice salty touch and the lemon zest brightens up the dish.
Zhakia Hamann
[email protected]This is my go-to recipe for pasta primavera. It's always a crowd-pleaser and it's so easy to make. I love that I can use whatever vegetables I have on hand.
Arrow Green
[email protected]I thought this recipe was just okay. The flavors were nice, but the dish was a bit too oily for my taste. I think I'll try a different recipe next time.
Uriel
[email protected]I'm not sure what went wrong, but my sauce turned out really watery. I followed the recipe exactly, so I'm not sure what happened. The flavor was good, but the texture was off.
Jitendra Kephas
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and red pepper flakes to give it a little more kick. Otherwise, it was a good basic recipe.
SK Kamal Hossin
[email protected]I made this dish for a party and it was a huge success! Everyone raved about the flavors and the presentation. I'll definitely be making this again for my next gathering.
Jes Burdie
[email protected]This dish was a hit with my family! The kids loved the colorful vegetables and the prosciutto was a nice treat. I served it with a side of garlic bread and it was the perfect meal.
Hussein Shamass
[email protected]I'm not usually a fan of pasta primavera, but this recipe changed my mind. The prosciutto added a richness and depth of flavor that I didn't expect. I'll definitely be making this again!
Ethan 125
[email protected]5 stars! This recipe was easy to follow and the end result was delicious. I used a variety of fresh vegetables from my garden and the prosciutto added a nice salty touch. The sauce was creamy and flavorful, and the pasta was cooked perfectly.
Qamar islam
[email protected]This pasta primavera with prosciutto was a delightful dish! The flavors of the fresh vegetables and salty prosciutto paired perfectly, and the sauce was light and flavorful. I especially loved the addition of lemon zest, which gave the dish a bright