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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.

Jim Fobel
Recipe by Cooking Light May 2000

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Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; calories from fat 21%; fat 6.2g; saturated fat 2.4g; mono fat 2.5g; poly fat 0.7g; protein 13.8g; carbohydrates 40g; fiber 3.2g; cholesterol 15mg; iron 3.1mg; sodium 448mg; calcium 154mg.
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