Pasta Primavera With Prosciutto

Prep Time
Cook Time
Ready In

"Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking."

Original recipe yields 4 servings


  • Serving Size: 1 (325.3 g)
  • Calories 479.3
  • Total Fat - 24.6 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 72.4 mg
  • Sodium - 493.8 mg
  • Total Carbohydrate - 56.4 g
  • Dietary Fiber - 9.8 g
  • Sugars - 5.4 g
  • Protein - 12.5 g
  • Calcium - 131.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.4 mg

Step 1

Snap off tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.

Step 2

Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.

Step 3

Meanwhile, in a large frying pan over medium high heat, melt butter.

Step 4

Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Step 5

To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.

Step 6

Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again. Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.

Tips & Variations

No special items needed.



Wonderful! We thoroughly enjoyed this pasta. I had everything but the zucchini. Used a Trofie pasta from Italy. Did add a wee bit of heat as that is what we like. But other than that, would not change a thing! Thank you for sharing Mike!

review by:
(30 Apr 2019)

Karen E

This was very much enjoyed for dinner last night!! made on the spur of the moment, I need to change the vegeatbles a bit, and used bacon rather than prosciutto, but I think the recipe is flexible and wasnt adversely affected by the subs. Instead of asparagus and carrot, I used zucchini and red pepper,and I used penne pasta because I have always enjoyed a smaller shape pasta rather than ribbon pasta when tossing with veggies like this. very very nice, and I made plenty so that we were able to enjoy it for lunch today as well!! Thank you Mikekey, great recipe, enjoyed for Consideration Tag Game

review by:
(9 Apr 2015)