Creamy Ham And Asparagus Tagliatelle Recipes

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CREAMY TANGERINE DRESSED GRILLED ASPARAGUS



Creamy Tangerine Dressed Grilled Asparagus image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 pounds medium to small size asparagus, tough ends trimmed
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
2 tangerines, zested and juiced
A few small dashes hot sauce
1/4 cup heavy cream
1/2 red onion, sliced
1/2 bunch chopped basil leaves

Steps:

  • Preheat indoor or outdoor grill to medium-high.
  • Pile asparagus onto a baking sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Transfer to the grill and cook turning every now and then until the asparagus is well marked and is tender, about 5 minutes, depending on the size of your asparagus.
  • While the asparagus is grilling in a bowl combine the tangerine zest and juice with a little salt, pepper and a small dash of hot sauce. Add the heavy cream and whisk to aerate the cream. Remove the asparagus from the grill, top with sliced onion and basil and serve hot, warm, or at room temperature with the sauce poured over it.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread.

Provided by S. Butters

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
¼ cup chicken broth
½ pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  • Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 39.4 g, Cholesterol 8.8 mg, Fat 8.4 g, Fiber 5.7 g, Protein 15.5 g, SaturatedFat 2.3 g, Sodium 338.6 mg, Sugar 4.1 g

TAGLIATELLE WITH PROSCIUTTO AND ASPARAGUS



Tagliatelle with Prosciutto and Asparagus image

This is a rich, delicious pasta supper when asparagus is readily available.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1 pound Fresh Pasta, made through Step 5 in recipe
All-purpose flour, for dusting
1 pound asparagus, trimmed
1 tablespoon salt
1 teaspoon olive oil
4 ounces prosciutto, or ham, cut into pieces
2 tablespoons fresh sage leaves, thinly sliced
2 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
2 ounces Parmesan cheese (optional)

Steps:

  • Divide dough into 4 pieces. Brush one piece very lightly with flour; roll through widest opening on a pasta machine. Fold dough into thirds; pass through again, folded side up. Repeat 3 more times, or until dough is smooth.
  • Roll dough through remaining settings on machine (widest to narrowest), using as little additional flour as possible, until very thin. Place dough on a lightly floured surface; cut in half. Dry dough 5 to 10 minutes before cutting. This keeps pasta from clumping. Drape pasta strands over the back of a chair with a towel hung over it, on a rack, or spread out on towels on a table or counter. Repeat with remaining dough.
  • Fill a bowl with ice and water; set aside. Bring a pot of water to a simmer; blanch asparagus about 5 minutes, just until tender. Transfer to the ice bath. When cool, drain and cut into 2-inch lengths; set aside.
  • Bring a pot of water to a boil. Add 1 tablespoon salt; cook pasta until al dente, about 1 minute. Drain, and set aside.
  • Heat a saute pan over medium heat; add oil. Add prosciutto; saute 2 to 3 minutes, until browned. Add sage and cream; cook until cream is slightly reduced and thickened, about 8 minutes. Add reserved asparagus and pasta; warm about 3 minutes. Serve with nutmeg and pepper, and the grated Parmesan cheese, if desired.

ASPARAGUS CREAM PASTA



Asparagus cream pasta image

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 40m

Number Of Ingredients 5

1 bunch asparagus
142ml tub double cream
2 garlic cloves , peeled, but left whole
50g parmesan , half grated, half shaved
250g tagliatelle

Steps:

  • To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  • Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  • Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium

CREAMY PASTA WITH BACON



Creamy Pasta with Bacon image

My son loves bacon, so this side is a hit with him. Sometimes I even add chicken to make it a main dish.-Kim Uhrich, Cabot, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated linguine
1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
3 eggs, lightly beaten
8 cooked bacon strips, chopped
1/2 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

Nutrition Facts : Calories 474 calories, Fat 33g fat (17g saturated fat), Cholesterol 202mg cholesterol, Sodium 440mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce image

Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb asparagus
8 oz uncooked tagliatelle pasta or fettuccine
2 tablespoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 oz)
1/2 teaspoon freshly cracked pepper

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

CREAMY HAM AND ASPARAGUS TAGLIATELLE



Creamy Ham and Asparagus Tagliatelle image

Make and share this Creamy Ham and Asparagus Tagliatelle recipe from Food.com.

Provided by Sackville

Categories     Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

500 g asparagus, trimmed
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
2 slices ham, cut into strips
500 g tagliatelle pasta noodles or 500 g fettuccine
100 ml heavy cream
2 tablespoons parsley, chopped
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook the asparagus in boiling water until just tender.
  • Drain, setting aside some of the cooking water.
  • Cool and slice on the diagonal.
  • Heat the butter and olive oil in a frying pan, before adding the onion.
  • Sauté until soft and then add the ham, cooking for a further minute.
  • Add the asparagus and a ladle full of the cooking water.
  • Simmer until most of the water has evaporated.
  • Set aside while cooking the pasta in a separate pot, until al dente.
  • When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
  • Simmer for five minutes or until reduced by half.
  • Drain the pasta and toss with the sauce.
  • Sprinkle parmesan on top.

TORTELLINI AND HAM



Tortellini and Ham image

A couple of convenience items form the base of this quick meal. It's sure to become a staple when you need a great last-minute weeknight supper. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1 cup frozen pepper strips, thawed
3 tablespoons butter
1-1/4 cups cubed fully cooked ham
1 teaspoon minced garlic
1-1/2 teaspoons cornstarch
1/2 cup chicken broth
1 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer. , Combine the cornstarch, broth, basil, parsley and pepper; stir into pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese.

Nutrition Facts :

FETTUCCINE ALFREDO WITH HAM



Fettuccine Alfredo with Ham image

This is an easy to make pasta that will leave your guests with their mouths open, wanting more!

Provided by Margie Tefel

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 8

Number Of Ingredients 5

1 pound dry fettuccine pasta
1 tablespoon butter
6 ounces diced cooked ham
2 cups heavy cream
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

Nutrition Facts : Calories 516.1 calories, Carbohydrate 43.4 g, Cholesterol 105.9 mg, Fat 31.5 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 18 g, Sodium 458.3 mg, Sugar 2.1 g

TAGLIATELLE WITH HAM AND FAVA BEANS



Tagliatelle With Ham and Fava Beans image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, quick, pastas, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh tagliatelle
1 pound fava beans, peeled
1 cup heavy cream
3 tablespoons unsalted butter
3 to 4 slices cooked ham, cut in strips
Coarse salt and freshly ground pepper to taste
3/4 cup of grated Parmesan cheese

Steps:

  • Bring six quarts salted water to boil for the tagliatelle. Steam the fava beans until barely tender. Set aside.
  • Combine heavy cream, butter and ham in small saucepan and heat. Season to taste with salt and pepper. Add the fava beans and set aside.
  • Cook the tagliatelle until al dente. Drain and mix with the ham sauce and serve additional Parmesan cheese separately.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 15 grams, Carbohydrate 86 grams, Fat 42 grams, Fiber 9 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 799 milligrams, Sugar 12 grams, TransFat 0 grams

CREAMY HAM AND ASPARAGUS SOUP



Creamy Ham and Asparagus Soup image

A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.

Provided by mums the word

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups asparagus spears, cut in 1-inch pieces
1 medium carrot, julienned
2 tablespoons butter
3 onions, small white, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup ham, cooked and cubed
2 1/2 ounces mushrooms, drained (I use fresh)
1 cup half-and-half cream
salt (to taste)
pepper (to taste)
1/4 cup swiss cheese, shredded (optional)
1 teaspoon dill (optional)
parmesan cheese, shredded (optional)
chopped fresh parsley (optional)

Steps:

  • Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
  • Drain and set aside.
  • In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
  • Add onions and saute 2 minutes longer or til tender.
  • Stir in flour and gradually add milk whisking until smooth.
  • Bring to a boil and stir for 2 minutes.
  • Add broth, ham, mushrooms and reserved asparagus.
  • Reduce heat and add cream.
  • Heat through but do not boil.
  • Salt and pepper to taste.
  • Add Swiss Cheese and dill if using.
  • Garnish with Parmesan and parsley.

Nutrition Facts : Calories 301.5, Fat 17.7, SaturatedFat 10.2, Cholesterol 64.4, Sodium 846.9, Carbohydrate 21.1, Fiber 3.5, Sugar 5.7, Protein 16.5

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