Ziti With Asparagus Smoked Mozzarella And Prosciutto Recipes

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ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Ziti With Asparagus, Smoked Mozzarella and Prosciutto image

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

1 lb asparagus, chopped to 1 1/2 inch pieces
8 ounces ziti pasta
2 tablespoons olive oil
2 garlic cloves, minced
salt, to taste
fresh ground black pepper, to taste
3 ounces prosciutto, thinly sliced then cut crosswise into strips
3 ounces smoked mozzarella cheese, diced (about 1/2 cup)
3 tablespoons fresh basil leaves, thinly sliced

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

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

ZITI WITH PROSCIUTTO AND TOMATO SAUCE



Ziti With Prosciutto and Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 or more servings

Number Of Ingredients 11

3/4 pound cut ziti (zititagliata)
5 plum tomatoes, about 1 pound, cores removed
24 asparagus spears, about 1 1/2 pounds
1/4 pound very thin slices of prosciutto
Salt to taste if desired
1/4 cup olive oil
1 tablespoon finely minced garlic
Freshly ground pepper to taste
1 1/2 cups heavy cream
1/2 cup coarsely chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
  • Cut the tomatoes in 1/2-inch cubes. There should be about 3 cups.
  • Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
  • Stack the prosciutto slices and cut them in 1/4-inch-wide strips. There should be about 1 1/4 cups.
  • Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
  • To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
  • Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 24 grams, Carbohydrate 79 grams, Fat 50 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1129 milligrams, Sugar 11 grams

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto image

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

2 lbs asparagus, trimmed
3/4 lb spaghetti
4 tablespoons olive oil
4 cloves garlic, minced
6 ounces prosciutto, cut into crosswise strips
6 ounces smoked mozzarella cheese, cut in 1/4 inch dice (1 cup)
6 tablespoons thinly sliced fresh basil leaves
salt
fresh ground black pepper

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

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.

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