PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Ingredients:
- 1 package (16 ounces) linguine
- 1/2 cup fresh or frozen peas, thawed
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon pepper
- 1/4 cup olive oil
- 1/2 pound thinly sliced prosciutto or deli ham, chopped
- 1/4 cup shredded Parmesan cheese
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES
For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")
Provided by Manami
Categories Pork
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 11
Ingredients:
- 1 lb spiral shaped pasta (Barilla) or 1 lb spiral shaped pasta (short)
- 6 ounces prosciutto, cut into thin strips
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups 2% low-fat milk or 4 cups whole milk
- 1/2 teaspoon salt (optional)
- 1/4-1/2 teaspoon fresh ground black pepper
- 1 pinch red pepper flakes (optional) or 1 pinch Tabasco sauce
- 2 cups gruyere cheese, grated and divided
- 1 1/2 cups gouda cheese, shredded
- 1/2 cup parmesan cheese, grated
Steps:
- Preheat oven to 350ºF.
- Cook pasta according to package directions. Drain and set aside.
- Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
- Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
- Melt butter in a Dutch oven over medium-high heat.
- Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
- Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
- Remove from heat and add 1 cup Guyère, whisking until smooth.
- Add Gouda and Parmesan, and whisk until smooth.
- Add prosciutto and pasta, and stir to combine.
- Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
- Bake at 350ºF for 20 minutes or until bubbly.
Nutrition Facts : Calories 634.2, Fat 26.1, SaturatedFat 15.4, Cholesterol 80.3, Sodium 373.5, Carbohydrate 68.7, Fiber 2.6, Sugar 9.8, Protein 29.8
CAVATAPPI WITH PROSCIUTTO AND PARMESAN
This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extra-virgin olive oil; buttery imported prosciutto from Parm; and nutty, complex Parmigiano-Reggiano, also from Parma.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Ingredients:
- 1/2 lb uncooked cavatappi pasta
- cooking spray
- 1 garlic clove, minced
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 ounce very thin slices prosciutto, cut into thin strips
- 1/4 cup shaved fresh parmigiano-reggiano cheese
Steps:
- Cook pasta according to the package directions, omitting salt and fat. Drain in colander over a bowl, reserving 3 tablespoons cooking liquid.
- Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.
Recently Recipes
More about "cavatappi with prosciutto and parmesan food"
CREAMY CAVATAPPI PASTA – A COUPLE COOKS
From acouplecooks.com
4.7/5 (3)Total Time 35 minsCategory Main DishCalories 323 per serving
- Heat the butter in a large pot over medium heat. Add the cauliflower and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, garlic powder, oregano, and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is just about al dente, add spinach to pasta water in last 45 seconds (it only needs this long to cook). Then drain the pasta and spinach and return to the pot.
- When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. Blend on high until a smooth sauce forms. Add 1/2 cup Parmesan cheese and an additional 1/2 teaspoon kosher salt, and blend again.
CREAMY CAVATAPPI & CHEESE RECIPE: HOW TO MAKE IT
From tasteofhome.com
See details »
3 CHEESE CAVATAPPI (EASY PASTA DISH!) - SPEND WITH PENNIES
From spendwithpennies.com
See details »
CAVATAPPI WITH PROSCIUTTO AND PARMESAN RECIPES RECIPE
From food-recipe.info
See details »
PASTA WITH PROSCIUTTO AND PEAS RECIPE | MYRECIPES
From myrecipes.com
See details »
SUPERFAST PASTA RECIPES | COOKING LIGHT
From cookinglight.com
See details »
AGLIO E OLIO WITH PEAS AND PROSCIUTTO – GIADZY
From giadzy.com
See details »
CAVATAPPI WITH PROSCIUTTO AND PARMESAN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
See details »
CAVATAPPI PASTA WITH CREAM SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
See details »
CAVATAPPI RECIPE (CREAMY BAKED VERSION) | KITCHN
From thekitchn.com
See details »
CAVATAPPI WITH PROSCIUTTO AND PARMESAN RECIPE - FOOD.COM
From food.com
See details »
PESTO CAVATAPPI - ALLRECIPES
From allrecipes.com
See details »
GIADA'S AGLIO E OLIO WITH PEAS AND PROSCIUTTO RECIPE
From today.com
See details »
PESTO CAVATAPPI (NOODLES & COMPANY COPYCAT) - CULINARY HILL
From culinaryhill.com
See details »
MOZZARELLA, ASIAGO, PARMESAN & PROSCIUTTO BAKED CAVATAPPI - WCTV
From wctv.tv
See details »
EASY PESTO CAVATAPPI – A COUPLE COOKS
From acouplecooks.com
See details »
SALT AND STONE: CAVATAPPI WITH SPICY SAUSAGE, SPINACH AND …
From yakimaherald.com
See details »