Creamy Pasta With Asparagus Parmesan And Crispy Prosciutto Best Recipes

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PENNE WITH PARMESAN CREAM AND PROSCIUTTO

2006-11-16



Penne with Parmesan Cream and Prosciutto image

Categories     Milk/Cream     Pasta     Side     Broil     Kid-Friendly     Quick & Easy     Lunch     Parmesan     Fall     Prosciutto     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 4

Ingredients:

  • 2 1/4 cups heavy cream
  • 1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
  • 1 pound penne
  • 2 ounces thinly sliced prosciutto, coarsely chopped

Steps:

  • Put oven rack in upper third of oven and preheat oven to 375°F.
  • Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
  • Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
  • Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO

2011-04-04



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

Ingredients:

  • 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

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