Spring is the season of renewal, and what better way to celebrate it than with a vibrant dish that captures the essence of fresh produce? Our "Pasta with Spring Vegetables and Prosciutto" is not just a meal; it's an experience that transports your taste buds to a sun-kissed Italian terrace. Bursting with the crispness of asparagus and the sweetness of peas, this dish is elevated by the savory crunch of prosciutto and a sprinkle of Parmesan. In just 35 minutes, you can whip up a delightful dinner that will impress your family and friends. Ready to bring a taste of Italy to your kitchen? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 cup asparagus, chopped
- 1 cup peas
- 4 oz prosciutto, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. This will be used to cook the pasta.
- While the water is heating, prepare the vegetables. Rinse the asparagus under cold water, then trim the tough ends and chop them into bite-sized pieces. Rinse the peas if using fresh; if using frozen peas, there's no need to thaw them.
- Once the water is boiling, add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- About 3-4 minutes before the pasta is done, add the chopped asparagus and peas to the pot. This will allow them to cook until tender but still vibrant and crisp.
- While the pasta and vegetables are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced prosciutto to the skillet and cook for about 2-3 minutes, stirring occasionally, until it becomes crispy and golden brown.
- Once the pasta and vegetables are cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta and vegetables in a colander.
- Add the drained pasta and vegetables to the skillet with the prosciutto. Toss everything together gently, adding a splash of the reserved pasta water to help combine the ingredients and create a light sauce. Season with salt and pepper to taste.
- Continue to cook for an additional 1-2 minutes, allowing the flavors to meld together and ensuring everything is heated through.
- Remove the skillet from the heat. Serve the pasta warm, garnished with freshly grated Parmesan cheese on top. Enjoy your Pasta with Spring Vegetables and Prosciutto!
Tips
- Choose the Right Pasta: Opt for a pasta shape that holds onto the sauce well, such as penne or fusilli. This will ensure every bite is packed with flavor.
- Season the Water: Don’t forget to salt your boiling water generously before adding the pasta. This is your chance to infuse flavor right from the start!
- Timing is Key: To keep your vegetables vibrant and crisp, add them to the boiling pasta just a few minutes before it’s done cooking. This way, they’ll maintain their beautiful color and texture.
- Crispy Prosciutto: For an extra layer of flavor, cook the prosciutto until it’s nice and crispy. This adds a delightful crunch to your dish.
- Pasta Water Magic: Always reserve some pasta cooking water before draining. It’s a great way to adjust the sauce consistency and help the ingredients meld together beautifully.
- Fresh Garnish: Don’t skimp on the Parmesan cheese! Freshly grated cheese not only enhances the flavor but also adds a lovely finishing touch to your dish.
- Make it Your Own: Feel free to experiment with other spring vegetables like zucchini or bell peppers, or even add a splash of lemon juice for a zesty kick!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 22g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 35mg
