Creamy Fettuccine With Prosciutto Asparagus Mushrooms And Pea Recipes

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CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta With Mushrooms and Prosciutto image

Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.

Provided by lazyme

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese, grated
1 tablespoon butter
12 ounces cremini mushrooms or 12 ounces button mushrooms, 1/2-inch pieces
12 ounces penne pasta
1 1/2 cups frozen green peas, thawed
8 slices prosciutto, cut crosswise, 1/4-inch strips
parmesan cheese

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

Nutrition Facts : Calories 612.6, Fat 25.4, SaturatedFat 14.7, Cholesterol 79.8, Sodium 488, Carbohydrate 81.6, Fiber 12.2, Sugar 4.8, Protein 18.5

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE



Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Steps:

  • Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
  • While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
  • Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

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