Steam squash for 10-15 mins, until tender.
Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup liquid. Transfer to a large bowl and cover to keep warm.
Heat oil in a saucepan. Saute prosciutto for 1-2 mins, until crisp. Remove from pan. Add heavy cream and reserved liquid. Bring to a boil then reduce heat to low. Add cooked pasta, squash, Parmesan and capers. Season. Cook, stirring, for 1 min, to heat through. Remove from heat. Add spinach and parsley.
Top with Parmesan to serve.
Boil, steam or microwave squash until tender. Drain then cover to keep warm.
Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
Add oil to pan. Cook prosciutto, stirring, until crisp. Add heavy cream and reserved cooking liquid. Bring to a boil then reduce heat and gently stir in squash, pasta and artichoke hearts. Simmer until heated through then remove from heat and stir in spinach and parsley. Serve sprinkled with cheese.
Place the Prosciutto on an baking tray and grill both sides for 3 minutes, until crispy. Break into shards using your hands - set aside.
Meanwhile, heat the oil, fry the onion until wilted. Add the garlic and fry until fragrant (about 30-60 seconds).
Add the peas cream and lemon (juice and rind). Stir until it JUST comes to the boil and remove from the heat.
Add in the salmon, mint and parmesan cheese.
Top with the prosciutto.
Toss through your pasta and serve.
I grind fresh pepper as I am tossing the pasta through.
Cook pasta in boiling, salted water until al dente. Drain then return to pan.
Add mozzarella, chicken and pesto to pasta. Stir over low heat until heated through and cheese begins to melt. Season to taste. Remove from heat and toss with baby arugula and prosciutto.
Distribute between serving bowls and top with soft-boiled eggs. Serve immediately.
Cook pasta in a medium saucepan of boiling salted water according to package directions. Drain, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat oil in a medium nonstick skillet on medium-high heat. Add prosciutto, cook, stirring, for 1 min or until just starting to brown.
Add tomatoes, cook, stirring, for 2 mins until heated through and starting to soften. Remove pan from heat.
Add pasta and reserved cooking liquid to skillet and toss gently to combine. Season with pepper. Sprinkle with feta. Serve with salad.
he water boiling for the pasta.
Put the olive oil
Make alfredo sauce according to Recipe #260818 (Lower Fat Alfredo Sauce).
Cook pasta according to package directions to aldente.
In large saucepan, saute mushrooms and onions in butter until tender.
Add spinach and cook until just wilted.
Fry up prosciutto for a couple of minutes until just barely starting to crisp a little.
Add prosciutto and vegetables to the sauce, as well as the drained pasta. Toss to coat.
In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms and cook 5 minutes, stirring occasionally. Add prosciutto and cook 5 minutes stirring occasionally until crispy. Stir in cream and reduce the heat and simmer 12 minutes or until thickened. Stir in chicken, cheese, salt, rosemary, oregano and thyme and cook 5 to 10 minutes or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese if desired.
Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.
Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.
Cook tortellini to package instructions.
In a fry pan on med-high heat cook garlic and rosemary in oil until fragrant.
Cut up the prosciutto into small strips.
Add to garlic and rosemary. Cook until browned.
Add the butter and cheese.
Take off heat and toss with the tortellini.
Garnish with black pepper and more parmesan cheese.
Cook linguine according to package directions, adding peas into the same pot during the last 3 minutes left for linguini to cook.
Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender.
Stir in prosciutto.
Drain linguine; add to skillet and toss to coat.
Sprinkle with Parmesan cheese.
Mix Ricotta, milk, parsley, salt and pepper.
Cook and stir about 3 minutes, or until heated.
Toss Ricotta mixture and cheese with hot pasta.
Easy side dish or add cooked ground meat for hearty main dish.
In 13 x 9-inch pan, place chicken.
Cover with vegies.
Pour dressing over all.
Bake, uncovered, at 325\u00b0 for 1 hour.
Serve over rice or pasta.
Easy, low-fat and delicious!
In a medium saucepan, combine the butter and vodka. Cook over medium heat just until you can't smell the vodka, about 5 minutes. Add the pasta sauce and cream, stirring until combined, and cook until heated.
Serve over cooked pasta.
oiling and throw in the pasta.
Meanwhile, heat 1 tbsp
eturns to a boil, add pasta and cook according to the
dd them along with the prosciutto to the oil.
Cook
Cook the pasta in a large saucepan of
ith cooking spray.
Cook pasta until al dente. Drain and
Cut Prosciutto into cubes, smaller than 1/