Creamy Pasta With Asparagus Parmesan And Crispy Prosciutto Recipes

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PASTA WITH ASPARAGUS AND PROSCIUTTO

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11



Pasta with Asparagus and Prosciutto image

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.

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

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO

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



Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto image

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

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

CREAMY ASPARAGUS PASTA

A wonderfully satisfying meal that cooks in minutes. Delicious!

Provided by HEIDI S.

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 6



Creamy Asparagus Pasta image

Steps:

  • Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
  • In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
  • Stir lemon juice into asparagus mixture; pour mixture over pasta.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1 lemon, juiced

ROASTED ASPARAGUS WITH PROSCIUTTO, PINE NUTS AND SHAVED PARMESAN

Provided by Marcela Valladolid

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6



Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
  • Bake until the prosciutto and cheese are crisp, about 12 minutes.

24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled
5 slices prosciutto, cut into 1/4-inch strips
1/2 cup shaved Parmesan
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

BOW TIES WITH ASPARAGUS AND PROSCIUTTO

For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. "Add a dash of nutmeg for a change of pace," suggests Jodi.More Pasta Dinners »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Bow Ties with Asparagus and Prosciutto image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

Nutrition Facts : Calories 573 calories, Fat 29g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 689mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

1 package (16 ounces) bow tie pasta
1-1/2 cups heavy whipping cream
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
1/2 cup shredded Parmesan cheese
6 ounces thinly sliced prosciutto or deli ham, cut into strips

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS

Categories     Milk/Cream     Pasta     Quick & Easy     Parmesan     Asparagus     Pea     Spring     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10



Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
  • Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
  • Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

CREAMY ASPARAGUS PASTA

In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe's final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.

Provided by Eric Kim

Categories     weeknight, pastas

Time 30m

Yield 4 servings

Number Of Ingredients 12



Creamy Asparagus Pasta image

Steps:

  • Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
  • In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
  • Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
  • Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.

20 grams gim, often labeled as roasted seaweed
2 (4-inch) squares dasima or kombu (dried kelp)
1 tablespoon kosher salt
1 pound rigatoni
1 1/2 cups heavy cream
1 small red onion, halved and thinly sliced
2 large garlic cloves, finely grated
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon rice vinegar
1/2 pound asparagus, thinly sliced at an angle
1 tablespoon toasted sesame oil
Flaky sea salt, for serving

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