GARLIC CHICKEN PASTA WITH PROSCIUTTO
Steps:
- Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.
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
SPAGHETTI WITH GARLIC MUSHROOMS & PROSCIUTTO
Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.
- Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.
- Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.
Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium
PASTA WITH MUSHROOMS AND PROSCIUTTO
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Mushroom Prosciutto Shallot Quick & Easy
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat 1/4 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.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
SPICY SPAGHETTI WITH GARLIC MUSHROOMS
A low fat, fail-safe pasta dish that proves that it's just as easy to whip up a meal as it is to turn on the microwave
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
- Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.
Nutrition Facts : Calories 346 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.35 milligram of sodium
PROSCIUTTO-STUFFED MUSHROOMS
Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts :
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.
Provided by Vicki Butts (lazyme)
Categories Pasta
Time 50m
Number Of Ingredients 10
Steps:
- 1. Bring broth, cream and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.
- 2. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- 3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
- 4. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- 5. Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute.
- 6. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.
Provided by lazyme
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.
Nutrition Facts : Calories 612.6, Fat 25.4, SaturatedFat 14.7, Cholesterol 79.8, Sodium 488, Carbohydrate 81.6, Fiber 12.2, Sugar 4.8, Protein 18.5
CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO
Categories Garlic Mushroom Pasta Pork Pea Fall Prosciutto Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
PASTA WITH MUSHROOMS AND PROSCIUTTO
This pasta has a delicious garlic cream sauce which is a fabulous base for the mushrooms and proscuitto. Definitely comfort food at its best and quick gourmet, which is what I love to cook!
Provided by quikgourmet
Categories European
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- While water is heating to cook the pasta, bring the broth, garlic, cream, and red pepper to a boil in a separate saucepan.
- Reduce the heat and let it simmer for 20 minutes to allow it to thicken.
- You'll know it's thickened when the cream coats the back of the spoon.
- Remove from heat.
- Cook pasta; while it's cooking, melt butter in a skillet over medium heat.
- Add mushrooms and proscuitto; cook until tender, about 10 minutes, and then remove from heat.
- Drain the pasta and place it back into the same pot.
- Add the cream and the mushroom/proscuitto mixture.
- Stir over low heat until the pasta is mixed with the sauce and all is warmed.
- Toss with the parmesan cheese.
- Cover and let it stand for 1 minute, and then transfer to your favorite pasta bowl and serve.
Nutrition Facts : Calories 745.8, Fat 41.8, SaturatedFat 25, Cholesterol 140.9, Sodium 636, Carbohydrate 70.8, Fiber 3.6, Sugar 3.5, Protein 23
More about "spaghetti with garlic mushrooms prosciutto recipes"
PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
From bonappetit.com
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.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
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5/5 (1)Total Time 20 minsCategory PastaCalories 403 per serving
- Boil the pasta in generously salted water according to package instructions. Drain and set aside.
- When the butter is melted, add the garlic, mushrooms, and onion, and cook, stirring occasionally, until the onions are soft and the mushrooms are soft and lightly browned, about 5 minutes. Add the salt, pepper, and prosciutto and cook, stirring constantly, for 1 minute.
- Add the spinach and let it sit on top of the hot skillet for 30 seconds. Remove the skillet from heat and add the cooked spaghetti, tossing to mix everything (the spinach will wilt as you mix). Add the fresh basil and the Parmesan, toss again, and serve immediately (with extra Parmesan, if desired).
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