Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
472 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
Description
The recipe begins by lightly browning shiitake and portabella mushrooms in olive oil, then adding garlic and fresh asparagus to sauté briefly. Homemade or dried pasta is cooked until just tender and then combined with the sautéed vegetables, whole milk or ricotta cheese, Parmesan cheese, salt, and pepper. The gentle folding blends creamy textures with the tender vegetables and pasta.
To finish, slices of prosciutto ham and wedges of burrata cheese are served atop the pasta along with lemon zest and additional grated Parmesan. The combination provides a contrast of creamy, salty, and bright flavors that complement each other well.
The dish should be eaten immediately to retain freshness. Leftovers keep refrigerated for up to four days but do not freeze well. To reheat, warm gently with a little water to loosen the sauce, serving again with fresh burrata.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 cup shiitake mushrooms sliced
- 1/2 cup portabella mushrooms sliced
- 2 garlic finely minced
- 15 asparagus trimmed and sliced fresh stalks
- 1/2 fresh pasta or 1 pound dried pasta, homemade recipe
- ¾ cup whole milk or sheep's ricotta cheese
- ½ cup Parmesan Cheese grated, plus more for garnish
- 1 burrata cheese cut into wedges, ball
- 12 lices prosciutto ham
- lemon zest of 1
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Add the olive oil to a large frying pan over high heat and wait until it begins to smoke lightly.
- Place in the mushrooms and sauté for 4 to 6 minutes or until well browned.
- Stir in the minced garlic and cook just until fragrant, which takes about 30 seconds.
- Add in the cut asparagus and sauté for 2 to 3 minutes.
- Place your fresh homemade pasta into a pot of boiling salted water and cook it for 2 to 3 minutes or just until done.
- Drain the pasta and add it to the pan with the roasted vegetables, then add ricotta cheese, parmesan cheese, salt, and pepper, and gently fold the pasta over to combine.
- Serve the pasta with slices of prosciutto ham, burrata cheese, lemon zest, and freshly grated parmesan cheese.
Notes
- Consume the pasta right after cooking for optimal freshness and flavor.
- Store leftovers covered in the refrigerator for up to four days; do not freeze.
- When reheating, add a small amount of water and heat gently while stirring to rejuvenate the sauce.
- Any pasta shape can be used, adjusting cooking time as needed, especially for fresh pasta which cooks faster.
- Adding some hot pasta water when mixing can help blend the cheese and sauce evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 136mg | 45% |
| Sodium | 260mg | 11% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 198mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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