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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To keep the prosciutto from sticking together in the pasta, lay it out on a plate to dry after you chop it. The rich, nutty flavor of the Asiago complements the saltiness of the prosciutto, but Parmesan can be substituted if necessary. Ingredients:
12 ounces uncooked spaghettini or vermicelli |
2 1/2 cups (3-inch) diagonally sliced asparagus (about 1 pound) |
1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled) |
1 tablespoon olive oil, divided |
2 cups diced zucchini |
1/2 cup sliced green onions |
1 cup fat-free, less-sodium chicken broth |
1/3 cup dry white wine |
2 tablespoons minced fresh basil |
2 tablespoons minced fresh oregano |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 ounces thinly sliced prosciutto or ham, chopped |
3/4 cup (3 ounces) grated asiago or fresh parmesan cheese |
Directions:
1. Bring water to a boil in a large Dutch oven, and add the pasta. Cook pasta for 5 minutes. Add the asparagus, and cook 2 minutes. Add the peas, and cook for 1 minute. Drain well, and set aside.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini; sauté 5 minutes. Add onions; sauté 1 minute. Add broth and wine; bring to a boil. Stir in pasta mixture, basil, and oregano; cook 1 minute. Remove from heat; stir in 1 teaspoon oil, salt, pepper, and prosciutto. Spoon 1 1/4 cups primavera into each of 8 shallow bowls; top each serving with 1 1/2 tablespoons cheese.
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