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.
3/4 cup (3 ounces) grated Asiago or fresh Parmesan cheese
How to Make It
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Delicious. I loved the lighter sauce. This will be my new go to recipe for pasta primavera. I had some mushrooms and green peppers that I threw in. You can add any other veggies that you might have on hand.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!