Pasta With Spring Vegetables And Prosciutto Recipes

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PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO



Penne with Roasted Vegetables and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

Salt
1 pound penne pasta
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

Steps:

  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
  • For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
  • For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
  • To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.

PASTA WITH PEAS, PROSCIUTTO AND LETTUCE



Pasta With Peas, Prosciutto and Lettuce image

Since I began eating more plants and less meat, I've experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe - pasta with spring vegetables - the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it's briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham's salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish - a small skillet, a large skillet and a large pot for the pasta - but it's so fast that a little extra cleanup seems worth the trouble.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Salt
3 tablespoons olive oil
2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
1 pound pasta
2 tablespoons butter
1 shallot, minced
Black pepper to taste
2 cups peas, fresh or frozen
1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
1/2 cup chicken or vegetable stock or dry white wine, more as needed
1 cup finely grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
  • When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
  • Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

Nutrition Facts : @context http, Calories 795, UnsaturatedFat 15 grams, Carbohydrate 101 grams, Fat 27 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 925 milligrams, Sugar 9 grams, TransFat 0 grams

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

PASTA WITH SPRING VEGETABLES AND PROSCIUTTO



Pasta with Spring Vegetables and Prosciutto image

Categories     Pasta     Tomato     Vegetable     Asparagus     Broccoli     Zucchini     Spring     Prosciutto     Simmer     Gourmet

Yield Serves 6

Number Of Ingredients 16

3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
a 35-ounce can plum tomatoes, drained and chopped coarse (about 3 cups)
1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil, crumbled, plus, if desired, fresh whole basil leaves for garnish
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan
8 asparagus stalks, trimmed and cut into 1-inch pieces (about 2 cups)
1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2 cups) and the stems reserved for another use
2 small zucchini, scrubbed, trimmed, quartered, and cut into 1-inch pieces (about 2 cups)
1 cup shelled fresh or frozen petits pois (tiny peas)
1 cup snow peas, trimmed and cut diagonally into 1-inch pieces
dried pasta such as trenette (fettuccine with one ruffled edge) or spaghetti
1/4 pound prosciutto, cut into thin strips

Steps:

  • In a kettle cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the garlic is softened, add the tomatoes, and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. Stir in the chopped basil and salt and pepper to taste.
  • In a saucepan combine the butter, the cream, and the broth, bring the mixture to a boil, and simmer it, stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth, whisk the mixture into the tomato mixture, whisking until the sauce is combined well, and keep the sauce warm.
  • In a kettle of boiling salted water cook the asparagus for 2 minutes, add the broccoli and the zucchini, and cook the vegetables, for 2 minutes. Add the peas, cook the vegetables for 1 minute, and add the snow peas. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon or sieve to the sauce, and toss them gently to coat them with the sauce.
  • Return the cooking liquid in the kettle to a boil, in it cook the pasta until it is al dente, and drain it well. In the kettle combine the pasta with the vegetable mixture, the prosciutto, and salt and pepper to taste. Divide the pasta mixture among 6 heated plates and garnish it with the basil leaves.

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