Best 7 Avocado Tomato And Prosciutto Tagliatelle Recipes
**Indulge in a Culinary Symphony of Avocado, Tomato, Prosciutto, and Tagliatelle: A Quartet of Exquisite Recipes**
Embark on a culinary journey where fresh avocados, juicy tomatoes, savory prosciutto, and delectable tagliatelle pasta intertwine to create a symphony of flavors. This article presents a quartet of tantalizing recipes that showcase these ingredients in innovative and mouthwatering ways. From a classic Avocado, Tomato, and Prosciutto Tagliatelle to a refreshing Avocado and Tomato Salad with Prosciutto Crisps, each dish is a testament to the versatility and deliciousness of these culinary gems. Additionally, you'll find a delightful Prosciutto-Wrapped Avocado and Tomato Skewers recipe and a unique Avocado and Tomato Bruschetta with Prosciutto Topping. Whether you're hosting a dinner party, planning a picnic, or simply seeking a delightful meal, these recipes are sure to impress and satisfy your taste buds.
TOMATO PROSCIUTTO BRUSCHETTA
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
- Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
- Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.
TOMATO PENNE WITH AVOCADO
Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
- Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
- Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.
Nutrition Facts : Calories 495 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 26 grams sugar, Fiber 18 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
TAGLIATELLE WITH PROSCIUTTO AND BUTTER
Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
Provided by Alexa Weibel
Categories dinner, for two, lunch, quick, weekday, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat.
- In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
- Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
- Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
- Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.
AVOCADO, TOMATO AND PROSCIUTTO TAGLIATELLE
Make and share this Avocado, Tomato and Prosciutto Tagliatelle recipe from Food.com.
Provided by English_Rose
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the prosciutto until crisp.
- For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.
- Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.
Nutrition Facts : Calories 1293, Fat 77.8, SaturatedFat 15.5, Cholesterol 132.7, Sodium 502.7, Carbohydrate 121.7, Fiber 22, Sugar 9.2, Protein 36.5
PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
AVOCADO AND TOMATO SALAD
A simple yet elegant salad sure to impress your guests!
Provided by Mica
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 20.2 g, Fat 31.9 g, Fiber 10.5 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 482.2 mg, Sugar 5.4 g
EGG, AVOCADO, & TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, avocado, cherry tomatoes, egg
Provided by Greg Perez
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Sliced two cherry tomatoes.
- Mash ½ of 1 avocado with salt. (Use the other half for another toast.)
- Prepare bread in a toaster to desired crispiness.
- In a pan, fry an egg sunny side up.
- Assemble the toast by spreading avocado on the toast, then the tomatoes and topping everything with the egg.
- Enjoy!
Tips
- To easily peel an avocado, slice it in half lengthwise around the pit, then twist the halves to separate. Scoop out the pit with a spoon and use a spoon to scoop out the avocado flesh.
- If you don't have prosciutto, you can substitute another type of cured meat, such as ham or bacon. Sliced chicken is also a good option if you prefer not to use pork products or are allergic to them.
- If you don't have a food processor, you can finely chop the tomatoes. If tomatoes are especially juicy, you don't even need to drain off any excess liquid before adding them to the pasta.
- To make the dish vegetarian, omit the prosciutto and add a handful of chopped walnuts or hemp seeds for extra crunch.
- To make the dish vegan, omit the prosciutto and use a vegan parmesan cheese substitute. You can also use a plant-based oil, such as olive oil or avocado oil, instead of butter.
- Serve immediately for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
Avocado, tomato, and prosciutto tagliatelle is a delicious and easy-to-make pasta dish that is perfect for any occasion. It is light and refreshing, yet still satisfying and flavorful. The combination of creamy avocado, juicy tomatoes, salty prosciutto, and nutty parmesan cheese is simply irresistible. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your friends and family will love.
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