SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Got this off a girl's blog, but she got it from Giada De Laurentis' book. It sounds delicious so I'm saving this for later!
Provided by RedheadAblaze
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
- Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
- Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 725.5, Fat 25.3, SaturatedFat 7.9, Cholesterol 33.6, Sodium 305.3, Carbohydrate 96.5, Fiber 8.4, Sugar 5.5, Protein 30
ASPARAGUS PASTA BAKE
This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Provided by PaulD
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
- Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
- Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
- Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g
FRENCH TOASTED MOZZARELLA AND PROSCIUTTO SANDWICHES
This sandwich was inspired by the Mozzarella en Carozza, a deep fried Italian sandwich. This one is sauteed, which makes it lighter but no less flavorful. A Sara Moulton recipe. This will make 6 large sandwiches or you can cut them smaller for an appetizer type thing.
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºF.
- Place 6 slices of bread on a flat work surface, and arrange 1/2 of the mozzarella on the bread - trim and rearrange as necessary to cover each slice.
- Divide the basil and prosciutto over the cheese.
- Place the other 1/2 of the cheese over the prosciutto, arrange and trim as necessary again to cover.
- Top with remaining bread slices, then trim off and discard the bread crusts.
- In a shallow bowl combine the eggs and milk.
- In another bowl combine the bread crumbs, pine nuts and 1/8 tsp each of salt and pepper.
- Heat 1 1/2 Tbs of oil in a large skillet over high heat until hot.
- Dip sandwiches into the egg mixture, letting the excess drip off, then dip into the bread crumbs mixture. Coat the well.
- When the pan is hot, reduce heat to medium-low and add half of the sandwiches.
- Cook them about 3 min on each side or until they are nicely golden and the cheese has melted.
- Place them in the oven to stay warm and repeat with the remaining oil and sandwiches.
- Cut the sandwiches in half or quarters and serve warm.
Nutrition Facts : Calories 409.1, Fat 23, SaturatedFat 7.3, Cholesterol 92.6, Sodium 585.6, Carbohydrate 34, Fiber 2, Sugar 3.4, Protein 16.8
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Something different than the typical spaghetti with red sauce. This dish bursts with flavor,and is simple to put together. I do omit the salt when I make this and have also used linguine which I actually like better. Delicious with a simple mixed green salad and good crusty bread. Recipe courtesy of Giada De Laurentiis.
Provided by BonnieZ
Categories One Dish Meal
Time P15DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
- Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
- When cool, strain the asparagus and cut into 1 inch pieces then set aside.
- Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
- Reserve 1 cup of the pasta water and set aside.
- Drain the pasta.
- Heat the oil in a large saute pan over medium heat.
- Add the garlic and saute until fragrant, then add the proscuitto strips.
- Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
- Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
- Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
- Turn off the heat and continue to toss.
- The pasta will become creamy as the mozzarella starts to melt.
Nutrition Facts : Calories 413.1, Fat 16.6, SaturatedFat 5.2, Cholesterol 22.4, Sodium 202.6, Carbohydrate 50.2, Fiber 5, Sugar 3.3, Protein 17.6
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
This is adapted from Giada, and one of our favorites. Quick and easy to make, yet elegant and colorful. Serve with a green salad and crusty French bread. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.
- With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary.
- Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 20 seconds.
- Add asparagus to the skillet. Season with salt and pepper, to taste.
- Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat.
- Add the prosciutto, mozzarella, and basil, and toss to combine. Sprinkle with chopped chives and tomato.
- Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 623.2, Fat 24.9, SaturatedFat 7.9, Cholesterol 33.6, Sodium 304.7, Carbohydrate 76, Fiber 7.7, Sugar 5.4, Protein 26.5
VEAL BUNDLES STUFFED WITH MOZZARELLA, PARMESAN AND PROSCIUTTO
There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!
Provided by Pietro
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the veal until thin.
- Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
- Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
- Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
- Roll the bundles in the flour and shake off excess.
- Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
- Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
- Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.
Nutrition Facts : Calories 186.6, Fat 14, SaturatedFat 5.2, Cholesterol 24.4, Sodium 261.6, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 8.1
BEST ZITI EVER WITH SAUSAGE
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 63.1 g, Cholesterol 71.8 mg, Fat 25.3 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 11.7 g, Sodium 1350.3 mg, Sugar 10.8 g
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