ZITI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Got this off a girl's blog, but she got it from Giada De Laurentis' book. It sounds delicious so I'm saving this for later!
Provided by RedheadAblaze
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Following the directions on package, cook the ziti in a large pot of salted boiling water. 2 minutes before the ziti is done, add chopped asparagus to the pasta and water. When ziti is done, drain, reserving 1 cup of pasta water.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds.
- Add asparagus and pasta to the skillet. If needed, add some of the reserved cooking liquid. (I used almost all of it.) Toss to coat.
- Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 725.5, Fat 25.3, SaturatedFat 7.9, Cholesterol 33.6, Sodium 305.3, Carbohydrate 96.5, Fiber 8.4, Sugar 5.5, Protein 30
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
ASPARAGUS PASTA BAKE
This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Provided by PaulD
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
- Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
- Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
- Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g
PASTA WITH ASPARAGUS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
- Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
ZITI WITH PROSCIUTTO AND TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
- Cut the tomatoes in 1/2-inch cubes. There should be about 3 cups.
- Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
- Stack the prosciutto slices and cut them in 1/4-inch-wide strips. There should be about 1 1/4 cups.
- Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
- To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
- Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 24 grams, Carbohydrate 79 grams, Fat 50 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1129 milligrams, Sugar 11 grams
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Something different than the typical spaghetti with red sauce. This dish bursts with flavor,and is simple to put together. I do omit the salt when I make this and have also used linguine which I actually like better. Delicious with a simple mixed green salad and good crusty bread. Recipe courtesy of Giada De Laurentiis.
Provided by BonnieZ
Categories One Dish Meal
Time P15DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
- Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
- When cool, strain the asparagus and cut into 1 inch pieces then set aside.
- Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
- Reserve 1 cup of the pasta water and set aside.
- Drain the pasta.
- Heat the oil in a large saute pan over medium heat.
- Add the garlic and saute until fragrant, then add the proscuitto strips.
- Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
- Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
- Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
- Turn off the heat and continue to toss.
- The pasta will become creamy as the mozzarella starts to melt.
Nutrition Facts : Calories 413.1, Fat 16.6, SaturatedFat 5.2, Cholesterol 22.4, Sodium 202.6, Carbohydrate 50.2, Fiber 5, Sugar 3.3, Protein 17.6
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
This is adapted from Giada, and one of our favorites. Quick and easy to make, yet elegant and colorful. Serve with a green salad and crusty French bread. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.
- With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary.
- Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 20 seconds.
- Add asparagus to the skillet. Season with salt and pepper, to taste.
- Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat.
- Add the prosciutto, mozzarella, and basil, and toss to combine. Sprinkle with chopped chives and tomato.
- Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 623.2, Fat 24.9, SaturatedFat 7.9, Cholesterol 33.6, Sodium 304.7, Carbohydrate 76, Fiber 7.7, Sugar 5.4, Protein 26.5
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