Pasta Primavera

Becky Luigart-Stayner

To keep the prosciutto from sticking together in the pasta, lay it out on a plate to dry after you chop it. The rich, nutty flavor of the Asiago complements the saltiness of the prosciutto, but Parmesan can be substituted if necessary.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 21%
  • Fat: 6.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.8g
  • Carbohydrate: 40g
  • Fiber: 3.2g
  • Cholesterol: 15mg
  • Iron: 3.1mg
  • Sodium: 448mg
  • Calcium: 154mg

Ingredients

  • 12 ounces uncooked spaghettini or vermicelli
  • 2 1/2 cups (3-inch) diagonally sliced asparagus (about 1 pound)
  • 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled)
  • 1 tablespoon olive oil, divided
  • 2 cups diced zucchini
  • 1/2 cup sliced green onions
  • 1 cup fat-free, less-sodium chicken broth
  • 1/3 cup dry white wine
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 ounces thinly sliced prosciutto or ham, chopped
  • 3/4 cup (3 ounces) grated Asiago or fresh Parmesan cheese

Preparation

  1. Bring water to a boil in a large Dutch oven, and add the pasta. Cook pasta for 5 minutes. Add the asparagus, and cook 2 minutes. Add the peas, and cook for 1 minute. Drain well, and set aside.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini; sauté 5 minutes. Add onions; sauté 1 minute. Add broth and wine; bring to a boil. Stir in pasta mixture, basil, and oregano; cook 1 minute. Remove from heat; stir in 1 teaspoon oil, salt, pepper, and prosciutto. Spoon 1 1/4 cups primavera into each of 8 shallow bowls; top each serving with 1 1/2 tablespoons cheese.
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