As we all know, I am not the biggest pasta fan… ALTHOUGH, there are a few recipes that are exceptions to the rule… and this one I’ll certainly be making again. It was delicious!
Thank you, Food Network Magazine for this recipe: Primavera with Prosciutto, Asparagus and Carrots
*Quick and easy… total time to make: 35 minutes.
- Kosher salt
- 1 lb. penne pasta
- 1 lb. asparagus spears, cleaned, and trimmed (normally, the fist size rubber banded bunches at your grocery store are 1 lb. each)
- 1 lg. carrot, cut into matchstick size pieces
- 1 Tbl. Extra-virgin olive oil
- 8 oz. sliced prosciutto
- 1 large shallot, sliced
- 1 clove garlic, minced
- ½ tsp. red pepper flakes
- 1 c. heavy cream
- 1 c. low-sodium chicken stock
- 3 Tbl. Dijon mustard
Bring stock pot of water to a boil. Generously add salt to boiling water. Toss penne pasta in, cook for 8 minutes. Add asparagus and carrots to boiling pasta, cook for another 3 minutes. Drain in colander.
While the pasta is cooking, prepare the second half of your dish. Slice up your shallot and tear up the prosciutto. Toss into a hot skillet with some olive oil, and cook til shallots start to brown. Add garlic, red pepper flakes. Sauté for about a minute. Add heavy cream, chicken stock, and Dijon mustard. Let simmer for about 2 minutes, occasionally stirring.
Add pasta to your sauce. Toss and coat pasta. Cook for another minute or two, until pasta is mixed thoroughly.
Season with fresh ground black pepper, and possibly a little extra salt, if needed.