Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Thursday, November 12, 2009

Fettuccine with Vegetables and Prosciutto

"This is probably my favorite thing that you make" - Jonathan Paul

This dish is from my BetterHomes cookbook. We love it, and it's so easy! I didn't know what prosciutto (proh-SHOO-toh) was before I cooked this. . . It is a spicy, cured ham. I get mine in the deli section of my favorite grocer.

8 ounces dried fettuccine, broken
1 pound fresh asparagus,sliced into 1-inch pieces
1 TBSP olive oil
4 Roma tomatoes, chopped
3 ounces prosciutto, cut into thin strips
Grated Parmesan cheese

  1. Cook fettuccine, drain and keep warm (shouldn't be a problem because it will be done about the same time as the veggies)
  2. Meanwhile, in a large skillet, cook and stir asparagus in hot oil for 3 minutes or until nearly tender.
  3. Add tomatoes and prosciutto; cook about 2 minutes more or until heated through.
  4. Add asparagus mixture to fettuccine; stir gently to combine.
  5. Sprinkle with Parmesan cheese and season to taste with salt and pepper.

Tuesday, August 11, 2009

Fettuccine with Vegetables and Prosciutto

This is one of our all time favorites from my classic Better Homes and Gardens Cookbook. It is fast and low fat and oh so good!


8 oz dried Fettuccine

1 lb fresh asparagus, sliced into 1-inch pieces

1 TBSP olive oil

4 roma tomatoes, chopped

3 oz prosciutto cut into strips

Grated parmesan cheese

Cook fettuccine according to package directions. Drain, keep warm. Meanwhile, in a large skillet cook and stir asparagus in hot oil for 4 minutes or until nearly tender. Add tomatoes and prosciutto; cook about 2 minutes more or until heated through. Add asparagus mixture to fettuccine; stir gently to combine. Sprinkle with Parmesan cheese. Season to taste with salt and pepper.

Friday, July 3, 2009

Summer Pasta Salad

This is super easy and so yummy!

16 oz package of Penni pasta - cooked and drained
8 oz package of Italian style Feta cheese
16 oz grape tomatoes, halved
8 oz jar marinated artichoke hearts, drained
1/2 cup EVOO (extra virgin olive oil)
fresh basil - as much as you love!
salt and pepper to taste

Toss together and enjoy!