Friday, March 19, 2010

Chef Chuck's Spring Pasta Dish

Primavera Pasta

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.


  1. Yummy, yummy, and did I say yummy. I like the way you added the prosciutto!

  2. Hi Jodi,I also enjoy that topping of one of the best hams in the world! "Prosciutto" Thank You:)

  3. Great dish, Chuck, as always !!!!
    Happy Springday !!!!

  4. Hi Chistina! Happy spring day to you!
    Thank you :)

  5. This has everything I love right in a gorgeous pasta dish. Perfection!

  6. Hi Bridgett, You are kind! Thank You :)

  7. Love everything in this!! looks gorgeous!!

  8. Hi Ash, So glad you like~~ Thank You

  9. This is perfect for spring but has all the flavors of comfort, like a warm blanket in winter. I love the touch of prosciutto on top. A perfect salty bite.

  10. Hi Bridgett, You and I always have similar concepts in cooking! Thank you for sharing that :)

  11. Our storms have finally blown out to sea.. and sunny days are finally upon us. Your flavorful Spring pasta is the perfect dish for these days Chuck. Happy Easter!

  12. Hi Yankeesoaper, Happy Easter to you and your Family! Thank you

  13. It's that time of year... Buona Pasqua Chuck!

  14. Ciao Joe, Buona Pasqua a voi e la vostra famiglia!