BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
- In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
PROSCIUTTO CARBONARA WITH SPINACH
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable choice for a weeknight dinner.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Slowly whisk 1/4 cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.
FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH
Provided by Food Network
Categories main-dish
Time 35m
Yield about 4 servings
Number Of Ingredients 10
Steps:
- Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
- Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.
LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH
Categories Garlic Pasta Blue Cheese Basil Pine Nut Spinach Prosciutto Boil Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
- Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
- In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
- Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
- Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.
SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
- Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
- Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
- In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.
BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO
From Everyday Food. This is such an easy and tasty dish!! Did add some red bell peppers and tried it with cottage cheese instead of ricotta. Mmmm good!!
Provided by Redsie
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Cook pasta a few minutes less than package instructions suggest.
- Cut prosciutto into thin strips.
- In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
- Season with salt and pepper.
- Top with remaining prosciutto and Parmesan.
- Bake until golden, 30 to 40 minutes.
Nutrition Facts : Calories 493.4, Fat 11.3, SaturatedFat 6.2, Cholesterol 36.8, Sodium 340.4, Carbohydrate 69.5, Fiber 5.2, Sugar 7.2, Protein 28.7
PASTA WITH PROSCIUTTO AND PEAS
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
- Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
LEMON LINGUINE WITH SPINACH AND CRISPY PROSCIUTTO
Make and share this Lemon Linguine With Spinach and Crispy Prosciutto recipe from Food.com.
Provided by CookingONTheSide
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, cook linguine according to package directions, al dente.
- Meanwhile, in large, deep skillet, heat oil over medium-high heat.
- Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
- Add garlic paste and cook, stirring constantly, 1 minute.
- Add prosciutto and cook, about 2 minutes, until crisp.
- Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
- Place spinach in large bowl.
- Add hot linguine mixture to spinach, tossing to combine.
- Stir in pine nuts.
- Garnish with cheese.
Nutrition Facts : Calories 491.4, Fat 21.1, SaturatedFat 2.5, Sodium 278.4, Carbohydrate 64.3, Fiber 4.2, Sugar 3.1, Protein 13.3
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
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