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Pasta Primavera

Becky Luigart-Stayner
Yield 8 servings
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.

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

Nutrition Information

  • calories 269
  • caloriesfromfat 21 %
  • fat 6.2 g
  • satfat 2.4 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 13.8 g
  • carbohydrate 40 g
  • fiber 3.2 g
  • cholesterol 15 mg
  • iron 3.1 mg
  • sodium 448 mg
  • calcium 154 mg

How to Make It

  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.