Pasta Primavera

Pasta Primavera Recipe
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.


8 servings

Recipe from

Cooking Light

Nutritional 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


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


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.