Pasta Primavera With Prosciutto
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Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking.
- Ready In:
- 40mins
- Serves:
- Units:
1
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ingredients
- 1⁄2 lb asparagus
- 1⁄4 cup unsalted butter
- 1⁄2 lb button mushroom, sliced
- 1⁄4 cup prosciutto, slivered
- 1 medium carrot, peeled and thinly sliced
- 1 medium zucchini, diced
- 8 ounces fettuccine pasta, dried (or use your favorite fresh)
- 3 green onions, sliced (including tops)
- 1⁄2 cup frozen baby peas, thawed
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon white pepper
- 1 cup whipping cream
- 1⁄4 cup parmesan cheese, grated
- fresh parsley, chopped (for garnish)
- parmesan cheese, grated (for serving)
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
Contributor
@Outta Here
Contributor
"Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking."
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