Pasta Primavera With Prosciutto

"Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking."
 
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Ready In:
40mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Snap of tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
  • Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
  • Meanwhile, in a large frying pan over medium high heat, melt butter.
  • Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
  • To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.
  • Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again.
  • Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.

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Reviews

  1. Loved the pop of peas and the addition of green onions and nutmeg. This a very satisfying pasta dish. Made for Football pool 2011.
     
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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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