TORTELLINI WITH ARUGULA AND PROSCIUTTO
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
- Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
- Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.
Nutrition Facts : Calories 590, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 1487 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 28 grams, Sugar 2 grams
LINGUINE WITH ARUGULA AND PROSCIUTTO
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring water for pasta to boil.
- Wash arugula; trim off stems and cut it coarsely.
- Mince garlic; saute for 30 seconds in hot oil in large skillet.
- Add arugula and cook until wilted, a minute or two.
- Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
- Cook linguine according to package directions.
- Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
- Drain linguine and serve.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 7 grams, Carbohydrate 101 grams, Fat 11 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1442 milligrams, Sugar 8 grams
PASTA WITH ARUGULA AND PROSCIUTTO
Categories Pasta Quick & Easy Parmesan Lemon Arugula Spring Prosciutto Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.
PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO
Inspired by Mercy's Recipe #157831, we had this last night and devoured every last bit of it! Choose a pasta that holds sauce well such as one with ridges or nooks.
Provided by Sandi From CA
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
- Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
- Finally, either stir or process in the 2 tablespoons of parmesan.
- Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
- Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
- Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!
Nutrition Facts : Calories 678.5, Fat 28.4, SaturatedFat 4, Cholesterol 4.4, Sodium 84.4, Carbohydrate 87.5, Fiber 4.3, Sugar 2.4, Protein 18.2
LINGUINE A RAGU DI PROSCIUTTO
Perhaps the very best pasta dish I make. A rich, delicious, and soul-satisfying Italian recipe that is certain to wow your guests at any dinner party. Do not even begin to think about cooking this if you are looking for a low-fat, low-calorie, or in any way light meal. It ain't happening with this one.
Provided by TheCircle
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
- Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
- Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
- Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 62.7 g, Cholesterol 91.9 mg, Fat 31.7 g, Fiber 4.3 g, Protein 19.2 g, SaturatedFat 17.3 g, Sodium 567 mg, Sugar 4.5 g
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PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
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4.9/5 (80)Estimated Reading Time 6 minsServings 4
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
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- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
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