Friday, March 19, 2010
Chef Chuck's Spring Pasta Dish
Spring has sprung with a delicate and light pasta dish made with fettuccine, fresh vegetables and prosciutto. A garden blend of bright colors, insures a healthy meal.
Spring Pasta Dish 1/2 pound fettuccine
2 tablespoons olive oil
2 tablespoons butter
4 ounces mushrooms, sliced
1/2 bunch of asparagus,
cut in 1-2 inch pieces
1/4 red bell pepper, thinly sliced
1/2 cup vegetable broth, or beef
4 slices of prosciutto, shredded
parmigiana cheese, grated
salt and pepper
In a large pot of salted boiling water, cook pasta till al dente. In a large frying pan heat olive oil and butter add mushrooms and cook a few minutes. Add asparagus, peppers, salt and pepper, cook 2 to 3 minutes. Pour in broth, stir in strained pasta to frying pan, grate cheese over pasta. Sprinkle prosciutto over dish and enjoy. Serves 4.