Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
You can never have too many main course recipes, so give Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto a try. This recipe makes 8 servings with 453 calories, 19g of protein, and 16g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up low-salt chicken broth, olive oil plus additional, green onions ; white parts, and a few other things to make it today. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert.
Instructions
Melt butter with 2 tablespoons oil in heavylarge skillet over medium heat.
Sprinkle with coarse salt andpepper. Sauté until tender (do not brown),about 8 minutes.
Add wine; increase heatto medium-high and simmer until liquidis reduced to glaze, about 3 minutes.
Addbroth and bring to simmer; set aside.
Cook asparagus in large pot of boilingsalted water until just tender, 2 to 4 minutes,depending on thickness of asparagus.Using skimmer or slotted spoon, transferto large bowl of ice water. Return water toboil.
Add peas and cook until just tender,about 2 minutes. Using skimmer, transfer tobowl with asparagus.
Return water in pot to boil. Cook pastauntil tender but still firm to bite, stirringoccasionally.
Drain, reserving 1 cup pastacooking liquid.
Meanwhile, reheat onion mixture.
Addlettuce and stir just until wilted, about 1minute.
Add drained asparagus and peas;stir until heated through.
Add pasta, 1 cup Parmesan cheese,and parsley to skillet with vegetables; toss,adding reserved pasta cooking liquid by 1/4cupfuls if dry. Season with salt and pepper.
Transfer pasta to large shallow bowl.
Sprinkle prosciutto over; drizzle with oliveoil.
Serve, passing more cheese alongside.