Pasta With Lemon Asparagus Artichokes And Prosciutto Recipes

PASTA WITH LEMON, ASPARAGUS, ARTICHOKES AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook pappardelle according to package directions. Drain, return to pot, and toss with 2 tablespoons of butter. Set aside with lid on while making the sauce.
• While pasta cooks, make the sauce. In large sauté pan, melt 2 tablespoons butter. Add the asparagus and sauté for 3 to 4 minutes. Add the artichoke pieces and sauté another minute or so, then add the garlic and cook until fragrant. Remove mixture to plate and return pan to stove.
• Add the chicken stock, lemon juice and zest and chopped thyme to pan and bring to a boil. Immediately add the cream and simmer until liquid is reduced by a third.
• Return asparagus-artichoke mixture to pan, add the prosciutto and Parmesan and stir to combine. Add the pasta and toss until well coated and combined. Season with salt and pepper, to taste and serve. Enjoy!

PASTA WITH ASPARAGUS AND PROSCIUTTO

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.

PASTA WITH ASPARAGUS LEMON AND PROSCIUTTO

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt).
• Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute.
• Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.