Primavera With Prosciutto Asparagus And Carrots Food

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

PASTA PRIMAVERA WITH PROCIUTTO, ASPARAGUS, AND CARROTS

Steps:

• Bring a pot of water to a boil, salt it generously, and start cooking the pasta. Three minutes before the pasta is done, add the asparagus and carrots and cook for 3 minutes (for example, for a 9 minute penne, add the veggies at the 6 minute mark, or for a 14 minute penne, add them at the 11 minute mark). Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.
• While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat, add the ham and shallot, and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock, and mustard, and simmer for a minute or two, scraping up any brown bits.
• Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary, and serve immediately in warm bowls with grated Parmesan available.

BRUSCHETTA WITH PROSCIUTTO, RICOTTA AND ARUGULA

Steps:

• Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
• Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve.

PASTA PRIMAVERA WITH PROSCIUTTO

Steps:

• 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.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.