Name: Pasta Primavera With Prosciutto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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)

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Recipe by Outta Here

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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:
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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

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@Outta Here

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

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review by pamela t.

12/13/2011

Loved the pop of peas and the addition of green onions and nutmeg. This a very satisfying pasta dish. Made for Football pool 2011.

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creation by Outta Here

5/22/2011

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