Pasta Primavera With Prosciutto
Recipe: #11408
December 04, 2013
Categories: Fettuccine Asparagus, Italian, Sunday Dinner, Italian Dinner, more
"Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (325.3 g)
- Calories 479.3
- Total Fat - 24.6 g
- Saturated Fat - 14.5 g
- Cholesterol - 72.4 mg
- Sodium - 493.8 mg
- Total Carbohydrate - 56.4 g
- Dietary Fiber - 9.8 g
- Sugars - 5.4 g
- Protein - 12.5 g
- Calcium - 131.3 mg
- Iron - 2.6 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Snap off tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
Step 2
Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
Step 3
Meanwhile, in a large frying pan over medium high heat, melt butter.
Step 4
Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
Step 5
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.
Step 6
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.
Tips
No special items needed.
3 Reviews
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