Spring Pasta with Mushrooms, Asparagus, Peas and Prosciutto

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option while ham is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often less expensive.

Boil 2 cups of small ziti until al dente.

In a large skillet, drizzle olive oil and heat it up.

Tear 6 pieces of prosciutto into small pieces and cook in the oil until crispy, then transfer to a paper towel to cool.

Add 3 tablespoons of butter to the same skillet and melt it.

Add 2/3 cup of sliced shallots to the butter and cook until wilted and fragrant.

Add 8 ounces of white sliced mushrooms and 1/2 cup of sliced shiitake mushrooms and cook until they release their juices.

Pour in 1/4 cup of sweet sherry and reduce the liquid by half.

Stir in 1 teaspoon of Worcestershire sauce, 2 cloves of minced garlic, and 2 tablespoons of heavy cream.

Add 1 cup of sliced asparagus and 1 cup of frozen peas to the pasta pot and cook for 1 minute.

Drain the pasta and vegetables, then return them to the pot.

Reheat the mushroom sauce if needed and pour it over the pasta.

Add the crispy prosciutto, roughly chopped, and toss everything together.

Serve with freshly grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens