Prosciutto Asparagus And Parmesan Angel Hair Pasta Recipes

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PROSCIUTTO, ASPARAGUS AND PARMESAN ANGEL HAIR PASTA



Prosciutto, Asparagus and Parmesan Angel Hair Pasta image

Should you have left over prosciutto, pan fry until crisp and use as additional garnishment. From ValSoCal's blog.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces angel hair pasta
2 tablespoons olive oil
2 garlic cloves
1 small onion, diced
2 cups sliced mushrooms
4 ounces prosciutto, cut into strips
1 lb young tender asparagus, trimmed, cut into 1 inch pieces
1 1/4 cups heavy cream
1/3 cup grated parmesan cheese
salt and pepper
1/2 teaspoon red pepper flakes

Steps:

  • Cook pasta according to directions, drain and put pack into the warm pot.
  • Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 minute
  • Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
  • Pour sauce with vegetables over pasta and toss to coat.
  • Top with additional parmesan cheese and, if desired, prosciutto chips (see recipe description).

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO



Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto image

Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 ounces thin sliced prosciutto, cut into 1/4 in slices
1 garlic clove, sliced thin
1 cup heavy cream
2 tablespoons lemon juice
salt and pepper
1 lb penne or 1 lb fusilli, any with texture
1 lb asparagus, trimmed and cut into 1 in pieces
1 1/2 cups grated parmesan cheese
3/4 cup chopped fresh basil

Steps:

  • Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
  • Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
  • Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
  • Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
  • Season with salt and pepper to taste.
  • Sprinkle with crunchy prosciutto.
  • Serve. Delicious with crusty warm bread.

Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO



Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto image

Provided by Molly Stevens

Categories     Pasta     High Fiber     Mother's Day     Dinner     Asparagus     Pea     Spring     Prosciutto     Lettuce     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 14

2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods)
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Steps:

  • Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
  • Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
  • Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
  • Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
  • Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

ANGEL-HAIR PASTA WITH CREAMY PEAS AND PROSCIUTTO



Angel-Hair Pasta With Creamy Peas And Prosciutto image

Provided by Marian Burros

Categories     dinner, quick, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

8 ounces angel-hair pasta
2 cups no-fat buttermilk
2 tablespoons cornstarch
1 pound fresh peas, shelled (about 1 cup)
1/4 teaspoon nutmeg
3/4 cup finely grated well-aged Cheddar cheese
2 ounces thinly sliced prosciutto, cut in small pieces
Salt and freshly ground black pepper to taste

Steps:

  • Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
  • Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 4 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 757 milligrams, Sugar 10 grams, TransFat 0 grams

ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS



Angel Hair Pasta with Prosciutto and Peas image

Make and share this Angel Hair Pasta with Prosciutto and Peas recipe from Food.com.

Provided by Divinemom5

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces angel hair pasta
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons butter
1 medium shallot, minced
1 cup cream
1 cup white wine
1 cup fresh green peas (, or frozen)
4 ounces sliced prosciutto, , cut into thin strips
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package directions,drain,reserving a small amount of cooking water.
  • Return pasta to pot,tossing with olive oil,salt and pepper.
  • Melt butter in large,non-stick skillet over medium heat.
  • Add shallot and cook until tender,about 2-3 minutes.
  • Stir in cream and white wine.
  • Bring to boil.
  • Add peas and cook until tender,2-3 minutes.
  • Stir in prosciutto and parmesan,cook for 1 minute.
  • Add pasta and toss to coat well.
  • Top with additional parmesan if desired.
  • Serve with Chardonnay.

ANGEL HAIR PASTA WITH CREAMY ASPARAGUS



Angel Hair Pasta With Creamy Asparagus image

Make and share this Angel Hair Pasta With Creamy Asparagus recipe from Food.com.

Provided by ChefDebs

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb angel hair pasta
1/2 lb asparagus
2 tablespoons butter
1/2 cup chopped green onion
3 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 cup heavy cream
1 cup parmesan cheese, grated
1 tablespoon lemon juice
1/2 teaspoon black pepper

Steps:

  • Boil asparagus in water for 5 mins, then drain and cool down quickly with cold water.Cut asparagus into 1 inch pieces,set aside.
  • In a small skillet melt the butter over med heat and add the onions, garlic and pepper flakes, saute for 5 mins until soft.
  • Add the cream, parmesan cheese and lemon juice and simmer for 5 mins until sauce thickens slightly. Add the asparagus and black pepper to the sauce. keep warm.
  • Cook the pasta until al dente, drain and serve imediately with the asparagus sauce on top.
  • Serve with extra parmesan and red pepper flakes.

Nutrition Facts : Calories 596.7, Fat 36, SaturatedFat 21.9, Cholesterol 118.8, Sodium 459.2, Carbohydrate 49.7, Fiber 3.4, Sugar 2.5, Protein 20.1

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

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

SPRING ASPARAGUS ANGEL HAIR PASTA



Spring Asparagus Angel Hair Pasta image

Another recipe for a not so local Farmers' Market here in our state. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.

Provided by Charlotte J

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs asparagus
salt, for water
2 tablespoons olive oil
8 garlic cloves, shaved thin and julienned
1 cup shallot, peeled and julienned
1 pinch crushed red pepper flakes
2 lemons, juice of
3/4 cup fresh chives, chopped fine
1 lb angel hair pasta
salt and pepper
1/2 cup parmesan cheese, freshly grated

Steps:

  • Rinse the asparagus and remove the bottom inch of the stem.
  • Cut the tips into 2 inch pieces.
  • Cut the remaining piece julienned.
  • Set the asparagus aside.
  • Bring a large pot of water to a boil, add salt.
  • In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
  • Add the lemon juice and reduce by half.
  • Drop the pasta and the asparagus tips into the boiling water.
  • Cook until the pasta is ala dente, about 3 - 4 minutes.
  • Drain for a few minutes and add to the pan.
  • While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
  • Toss in the chives, the pasta and cook until the remaining water has evaporated.
  • Season with salt and freshly ground pepper.
  • Remove from heat and add the Parmesan cheese.
  • Serve immediately.
  • (When I make this a second time, I'm going to add a little lemon zest in step 7).

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO, AND LEMON



Angel Hair Pasta with Peas, Prosciutto, and Lemon image

Categories     Cheese     Pasta     Vegetable     Spring     Prosciutto     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1/2 pound angel hair pasta
1/3 cup whipping cream
1 teaspoon grated lemon peel
1 cup shelled fresh peas or frozen petite peas
4 ounces thinly sliced prosciutto, chopped (about 1 cup)
1/3 cup dry white wine
4 teaspoons fresh lemon juice
1/3 cup grated pecorino Romano cheese (about 1 ounce)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
  • Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.

ANGEL HAIR PASTA WITH PROSCIUTTO AND PEAS



Angel Hair Pasta with Prosciutto and Peas image

Make and share this Angel Hair Pasta with Prosciutto and Peas recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb packet angel hair pasta, cooked al dente
9 tablespoons butter
1 cup fresh peas
4 ounces prosciutto, diced
1/2 cup parmesan cheese (plus more for the table)
lots of freshly-grated black pepper

Steps:

  • Melt butter in skillet and saute procuitto and peas in it for 5 minutes.
  • Turn cooked pasta into skillet and toss with the prosciutto and peas.
  • Add cheese and serve, passing more cheese at the table and grating lots of pepper overtop.

Nutrition Facts : Calories 627.9, Fat 30.9, SaturatedFat 18.8, Cholesterol 79.7, Sodium 381.2, Carbohydrate 69.3, Fiber 4.6, Sugar 3.7, Protein 18.1

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