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Pasta Primavera With Prosciutto

Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Outta Here
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@Outta Here
Contributor
"Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking."
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  1. pamela t.
    Loved the pop of peas and the addition of green onions and nutmeg. This a very satisfying pasta dish. Made for Football pool 2011.
    Reply
  2. Outta Here
    Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking.
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