medtran49
Forum GOD!
Springtime pasta! Absolutely lovely dish. A good bit of prep, but doesn't take long for the actual cooking and it's delicious!
1 large or 2 small carrots, peeled, thinly sliced
1/2 pound asparagus, tough stem ends removed, cut into 1-inch pieces, tips kept separate
1/2 pound mushrooms, 1/4 thick sliced
1/4 to 1/2 cup slivered prosciutto, buy a 1/4 inch thick slice, then thinly slice crosswise (freeze remaining for next time)
1/4 cup butter
1 medium-sized zucchini, quartered, then 1/4 inch sliced
1 small garlic clove, finely minced
3 green onions, thinly sliced
1/2 cup frozen baby peas, thawed
1 tsp dried basil
1/2 tsp salt
dash each of ground nutmeg and white pepper
1 cup heavy cream
1/4 freshly grated parmigiano, plus more for garnish
1 lb. angel hair pasta, cooked as directed on package
4-6 servings
Melt butter in a large saucepan. Add prosciutto and cook, stirring frequently for 2 minutes. Remove prosciutto with a slotted spoon to a bowl. Add carrots and stem parts of asparagus to pan and cook for 3 minutes, stirring frequently. Add mushrooms, asparagus tips and mushrooms to pan, cook, stirring frequently for 2 minutes. Cover pan and cook for 1 minute. Meanwhile cook pasta and drain when done. To vegetable mixture, add green onions, peas, basil, salt, nutmeg pepper, and cream. Stir. Increase heat to high and cook until liquid boils all over and large, shiny bubbles form. Remove from heat, add drained pasta and toss to mix. Add 1/4 cup cheese and mix again. To serve, add pasta to bowls, top with remaining sauce and add additional grated cheese as desired to each bowl.
1 large or 2 small carrots, peeled, thinly sliced
1/2 pound asparagus, tough stem ends removed, cut into 1-inch pieces, tips kept separate
1/2 pound mushrooms, 1/4 thick sliced
1/4 to 1/2 cup slivered prosciutto, buy a 1/4 inch thick slice, then thinly slice crosswise (freeze remaining for next time)
1/4 cup butter
1 medium-sized zucchini, quartered, then 1/4 inch sliced
1 small garlic clove, finely minced
3 green onions, thinly sliced
1/2 cup frozen baby peas, thawed
1 tsp dried basil
1/2 tsp salt
dash each of ground nutmeg and white pepper
1 cup heavy cream
1/4 freshly grated parmigiano, plus more for garnish
1 lb. angel hair pasta, cooked as directed on package
4-6 servings
Melt butter in a large saucepan. Add prosciutto and cook, stirring frequently for 2 minutes. Remove prosciutto with a slotted spoon to a bowl. Add carrots and stem parts of asparagus to pan and cook for 3 minutes, stirring frequently. Add mushrooms, asparagus tips and mushrooms to pan, cook, stirring frequently for 2 minutes. Cover pan and cook for 1 minute. Meanwhile cook pasta and drain when done. To vegetable mixture, add green onions, peas, basil, salt, nutmeg pepper, and cream. Stir. Increase heat to high and cook until liquid boils all over and large, shiny bubbles form. Remove from heat, add drained pasta and toss to mix. Add 1/4 cup cheese and mix again. To serve, add pasta to bowls, top with remaining sauce and add additional grated cheese as desired to each bowl.
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