Pasta With Prosciutto Tomatoes And Asiago Recipes

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PASTA WITH PROSCIUTTO AND ASIAGO CHEESE



Pasta with Prosciutto and Asiago Cheese image

Looking forward to having some Italian-style dinner tonight? Then check out this cheesy ham and vegetables pasta dish that's made in a skillet in just 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

2 cups uncooked fusilli (corkscrew) pasta (6 oz)
2 tablespoons olive or vegetable oil
1 package (8 oz) sliced fresh mushrooms (3 cups)
6 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, coarsely chopped (1 cup)
1 clove garlic, finely chopped
1 package (3 oz) thinly sliced prosciutto, cut into thin strips*
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 cup shredded Asiago cheese (1 oz)

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.
  • Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.

Nutrition Facts : Calories 320, Carbohydrate 39 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 0 g

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO



Summer Fresh Pasta with Tomatoes and Prosciutto image

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

Provided by Wyattdogster

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package angel hair pasta
4 tomatoes, seeded and coarsely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
1 tablespoon olive oil
1 large shallot, thinly sliced
2 cloves garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
  • Place tomatoes in a bowl; season with sea salt and black pepper.
  • Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat.
  • Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
  • Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
  • Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
  • Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g

SKILLET FRESH PROSCIUTTO, TOMATO AND BASIL PASTA



Skillet Fresh Prosciutto, Tomato and Basil Pasta image

This is a wonderfully fresh pasta that is perfect for summer. You can't beat the flavors of the fresh tomatoes and basil mixed with the simpleness of the prosciutto.

Provided by Kathi Hamill

Categories     Pasta Sides

Time 45m

Number Of Ingredients 8

1/2 lb prosciutto, cut into shreds
1 onion, chopped
2-3 garlic cloves, minced
3-4 large tomatoes, sliced into thin wedges
1/2 c fresh basil leaves, chopped (or more, if you like basil)
1 Tbsp dried parsley
1/2 c dry red wine (merlot, burgundy, etc.)
1 lb spaghetti, cooked al dente

Steps:

  • 1. In a large frying pan, toss prosciutto in butter until browned.
  • 2. Add onion and garlic and sauté briefly, until just tender.
  • 3. Add sliced tomatoes, basil, parsley and wine and simmer for 15-20 minutes.
  • 4. Pour over pasta, toss, and serve!
  • 5. NOTE: This is a simple recipe that can be adjusted to your individual tastes. You can add more prosciutto or tomatoes as you like, but I would increase the red wine a little as you increase the other ingredients.
  • 6. NOTE: when you buy your prosciutto at the deli, they will try to put pieces of paper/plastic in between the slices. Tell them not to do this, as you are going to roll up the prosciutto and cut it up. It makes it a lot harder if you have to peel the slices off the paper/plastic first.

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