Pasta Primavera With Prociutto, Asparagus, and Carrots
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- kosher salt
- 1 lb penne or 1 lb farfalle pasta
- 1 lb medium asparagus spear, stems trimmed, cut into 1-1/2-inch lengths
- 1 large carrot, cut into matchsticks
- 1 tablespoon extra-virgin olive oil
- 8 ounces sliced prosciutto, cut into bite-size pieces
- 1 large shallot, sliced 1/8 inch thick
- 1 garlic clove, minced
- 1⁄2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 cup chicken stock, preferably homemade or 1 cup canned low sodium chicken broth
directions
- Bring a pot of water to a boil, salt it generously, and start cooking the pasta. Three minutes before the pasta is done, add the asparagus and carrots and cook for 3 minutes (for example, for a 9 minute penne, add the veggies at the 6 minute mark, or for a 14 minute penne, add them at the 11 minute mark). Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.
- While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat, add the ham and shallot, and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock, and mustard, and simmer for a minute or two, scraping up any brown bits.
- Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary, and serve immediately in warm bowls with grated Parmesan available.
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RECIPE SUBMITTED BY
zeldaz51
United States
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