SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
- Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
- Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 18 grams, Cholesterol 101 milligrams, Sodium 1140 milligrams, Carbohydrate 54 grams, Fiber 7 grams, Protein 22 grams, Sugar 6 grams
FETTUCCINE WITH ARTICHOKES
Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.
Categories Cheese Citrus Dairy Herb Onion Pasta Vegetable Sauté Quick & Easy Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
- While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
FETTUCCINE WITH ARTICHOKES, PEAS AND PROSCIUTTO
When buying artichokes, look for ones that are firm, tightly closed and without holes or bruises.
Provided by Adapted from Michele Scicolone, author of "A Fresh Taste of Italy" (Broadway Books, 1997)
Yield 8
Number Of Ingredients 11
Steps:
- 1 Cut off the top 1/2 to 3/4 inch of the artichokes and discard
- 2 Rinse the artichokes under cold water, spreading the leaves open
- 3 Carefully bend back the outer dark green leaves and snap them off close to the base; continue removing the leaves in the same manner until you reach the pale yellowish cone of tender leaves at the center
- 4 With a vegetable peeler or paring knife, peel off the tough outer skin around the base of the leaves and along the stem
- 5 Leave the stem attached to the base but trim and discard the end
- 6 Cut the artichokes in half lengthwise and scoop out the fuzzy chokes
- 7 Cut the halves lengthwise into thin slices
- 8 Meanwhile, bring a large pot of cold water to a boil for the pasta
- 9 In a medium saucepan, cook the onion and parsley in the olive oil over medium heat until the onion is very tender, 5 to 7 minutes
- 10 Add the garlic and cook for 1 minute
- 11 Add the artichoke slices, wine and salt and pepper to taste
- 12 Cover and cook until the artichokes are tender when pierced with a fork, about 10 minutes
- 13 Add the peas and cook until tender, about 5 minutes
- 14 Add the fettuccine and salt to taste to the pot of boiling water
- 15 Cook, stirring frequently, until the fettuccine is tender yet firm to the bite, 1 to 2 minutes
- 16 Drain the pasta, reserving 1 cup of the cooking water
- 17 Add the pasta to the pan with the artichoke mixture and toss well, adding some of the cooking water if the mixture seems dry
- 18 Add the prosciutto and stir again
- 19 Serve immediately
Nutrition Facts : Calories 284 calories, Fat 10 g, Carbohydrate 39 g, Cholesterol 59 mg, Fiber 5 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 121 mg, Sugar g
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
ARTICHOKE, KALAMATA AND PROSCIUTTO PASTA
A pasta dish designed to impress! Fettuccini pasta is tossed with baby artichokes, herbs, prosciutto, and Lindsay® Kalamata olives.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook fettuccini noodles according to package directions. Drain and set aside.
- Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed. Cut off the stem and a 1/2-inch of the top. Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
- Heat oil in a large saute pan over medium-high heat. Drain artichokes well and add to pan. Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage. Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes. Toss with cooked fettuccini. Season with salt if desired.
Nutrition Facts : Calories 665.4 calories, Carbohydrate 86.9 g, Cholesterol 24.9 mg, Fat 26.5 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 5.3 g, Sodium 1204.1 mg, Sugar 3.3 g
PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES
I made this recipe because I love a similar dish at Macaroni Grill. This dish is in a creamy, delightfully heavy sauce made with Parmesan cheese flavored with rosemary and thyme. I've kept it simple with pre-cooked chicken so after you've impressed the pants off of your boyfriend, you'll have plenty of time left to figure out what to do with him!
Provided by Gillian Spence
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
- Drain, and slice into thin strips.
- Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
- Meanwhile cook pasta according to package directions and drain.
- Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
- Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.
PROSCIUTTO-ARTICHOKE PIZZA
Salty prosciutto and briny artichoke hearts are baked atop a flavorful, premade frozen Margherita pizza for a tasty alternative to traditional higher-carb pizzas. Cut into small 2-inch squares for the perfect appetizer.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
- Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
- Remove from the oven and top with Parmesan cheese.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 21.7 g, Cholesterol 36.9 mg, Fat 14.6 g, Fiber 2.4 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 664.9 mg, Sugar 1.1 g
ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO
Provided by Andrea Albin
Categories Sauce No-Cook Quick & Easy Artichoke Fennel Family Reunion Prosciutto Potluck Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
- Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.
CHOPS OR CHICKEN WITH PROSCIUTTO AND ARTICHOKE IN CREAM SAUCE
Bold, Italian flavor that's sure to please. Low carb on it's own, but for those not low carbing this goes great over fettuccine.
Provided by littleturtle
Categories One Dish Meal
Time 8h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except for the cream and cheese in the crockpot (making sure that the chops are lying flat in the pot).
- Cover and cook on LOW for 8 hours.
- Remove the porkchops from the crockpot; mix the cream and cheese with the juices and vegetables remaining in the pot.
- Return the chops to the pot and coat with sauce.
Nutrition Facts : Calories 462.9, Fat 25.2, SaturatedFat 9.5, Cholesterol 146.7, Sodium 227.9, Carbohydrate 12.8, Fiber 7.4, Sugar 1.9, Protein 45.2
FETTUCCINE WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Spread the artichoke hearts on paper towels to dry them thoroughly.
- Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
- Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
- Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
- Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.
More about "fettuccine with artichokes and prosciutto food"
DAY 1: ARTICHOKE HEARTS, PROSCIUTTO, SUN DRIED TOMATOES ...
From theattainablegourmet.com
Estimated Reading Time 2 mins
RECIPE: FETTUCCINE WITH SAUTEED ARTICHOKE HEARTS AND ...
From globalnews.ca
FETTUCCINE WITH ARTICHOKES AND PANCETTA | THE CITY COOK, INC.
From thecitycook.com
10 BEST PASTA WITH ARTICHOKE HEARTS RECIPES - YUMMLY
From yummly.com
FETTUCCINE WITH PROSCIUTTO AND ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
PASTA WITH ARTICHOKES, PROSCIUTTO, AND PEAS RECIPE | EAT ...
From eatyourbooks.com
PEA, PROSCIUTTO & CHICKEN PASTA | FOOD & HOME MAGAZINE
From foodandhome.co.za
MEDITERRANEAN PASTA W/ ROASTED PEPPERS & ARTICHOKES ...
From veggieinspired.com
TAGLIATELLE WITH ARTICHOKES AND PROSCIUTTO | ENTERTABLEMENT
From entertablement.com
CHEESY ARTICHOKE PIZZA WITH PROSCIUTTO COTTO - INSIDE THE ...
From insidetherustickitchen.com
PASTA WITH LEMON, ASPARAGUS, ARTICHOKES AND PROSCIUTTO ...
From thehungrybluebird.com
FETTUCCINE WITH ARTICHOKE SAUCE - GOODHOUSEKEEPING.COM
PAPPARDELLE WITH ARTICHOKES, PEAS, AND PROSCIUTTO ...
From discovercaliforniawines.com
ARTICHOKE PROSCIUTTO AND OLIVE PIZZA - DELALLO FOODS
From delallo.com
ARTICHOKE PIZZA WITH FETA AND PROSCIUTTO - DIXIE CHIK COOKS
From dixiechikcooks.com
ROASTED ARTICHOKES AND PROSCIUTTO RECIPE - FOOD & WINE
From foodandwine.com
ARTICHOKE, PROSCIUTTO AND PARSLEY PASTA – ANTONIO'S ...
From antoniosonline.com
PROSCIUTTO AND ARTICHOKE LASAGNA (AND HOW ... - FOOD NOUVEAU
From foodnouveau.com
PAPPARDELLE WITH ARTICHOKES, PROSCIUTTO AND BASIL RECIPE ...
From minnesotamonthly.com
PASTA WITH ARTICHOKES, PROSCIUTTO, AND PEAS FROM BACK TO ...
From app.ckbk.com
RIGATONI WITH ARTICHOKES, GARLIC, AND OLIVES RECIPE ...
From leitesculinaria.com
ARTISAN FOCACCIA SANDWICH WITH PROSCIUTTO ... - US FOODS
From usfoods.com
FETTUCCINE WITH ARTICHOKES AND PROSCIUTTO ...
From everybodylovesitalian.com
FETTUCCINE CON CARCIOFI: FETTUCCINE WITH ARTICHOKES ...
From cookingchanneltv.com
PAPPARDELLE PASTA WITH ARTICHOKES AND FAVAS BEANS RECIPE
From nonnabox.com
PAPPARDELLE WITH MUSHROOMS, PROSCIUTTO AND ARTICHOKE ...
From gregkantner.com
FETTUCCINE WITH ARTICHOKES AND PROSCIUTTO | FETTUCCINE ...
From pinterest.com
FARFALLE WITH ARTICHOKES AND PROSCIUTTO RECIPE - FOOD NEWS
From foodnewsnews.com
ARTICHOKE PASTA - CULINARY HILL
From culinaryhill.com
SPAGHETTI WITH ARTICHOKES AND PANCETTA RECIPE - FOOD & WINE
From foodandwine.com
ARTICHOKE AND PROSCIUTTO PIZZA WITH YOGURT-FETA SAUCE ...
From healthyrecipeecstasy.com
LINGUINE WITH CARAMELIZED ARTICHOKES & PROSCIUTTO RECIPE ...
From myrecipes.com
PROSCIUTTO AND ARTICHOKE QUICHE - HEALTHY DELICIOUS
From healthy-delicious.com
FARFALLE WITH ARTICHOKES AND PROSCIUTTO RECIPES - FOOD NEWS
From foodnewsnews.com
PROSCIUTTO FETTUCCINE | IGA RECIPES
From iga.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love