Best 7 Creamy Prosciutto Pasta Recipes

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Indulge in a symphony of flavors with our Creamy Prosciutto Pasta, a delectable dish that combines the richness of prosciutto with the comforting warmth of a creamy sauce. This culinary delight is elevated with the addition of sun-dried tomatoes, peas, and a touch of Parmesan cheese, creating a harmonious balance of salty, sweet, and tangy notes.

As you embark on this culinary journey, you'll discover variations of this classic dish that cater to diverse preferences. For those who prefer a vegetarian option, our Creamy Sun-Dried Tomato and Pea Pasta offers a vibrant and flavorful alternative, while our Creamy Pesto Pasta tantalizes taste buds with its aromatic basil and nutty Parmesan combination.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice cooks. Embark on a culinary adventure and elevate your pasta game with these delectable creations that promise to impress and satisfy.

Here are our top 7 tried and tested recipes!

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO



Creamy Pasta With Asparagus, Parmesan, and Crispy Prosciutto image

Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min

Provided by Chef1MOM-Connie

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 ounces thin sliced prosciutto, cut into 1/4 in slices
1 garlic clove, sliced thin
1 cup heavy cream
2 tablespoons lemon juice
salt and pepper
1 lb penne or 1 lb fusilli, any with texture
1 lb asparagus, trimmed and cut into 1 in pieces
1 1/2 cups grated parmesan cheese
3/4 cup chopped fresh basil

Steps:

  • Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
  • Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
  • Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
  • Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
  • Season with salt and pepper to taste.
  • Sprinkle with crunchy prosciutto.
  • Serve. Delicious with crusty warm bread.

Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta with Mushrooms and Prosciutto image

Categories     Garlic     Mushroom     Pasta     Pork     Pea     Fall     Prosciutto     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
12 ounces penne or other tubular pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese

Steps:

  • Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

CREAMY BOW TIE PASTA SALAD WITH PROSCIUTTO, PEAS, GRAPES, AND DRIED CRANBERRIES



Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries image

Whenever I serve this, I am hounded for the recipe. It's a great summer dish because of the tartness and fruit. It is substantial enough to be served as an entree pasta salad, but great with your favorite picnic dishes.

Provided by KELLYCUISINE

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 19

1 ½ pounds farfalle (bow tie) pasta
½ cup prosciutto, diced
½ cup mayonnaise
½ cup sour cream
⅓ cup 2% low-fat milk
2 cloves garlic, minced, or more to taste
1 lemon, zested and juiced
1 pinch lemon pepper
1 pinch paprika
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 (6 ounce) packages frozen peas, thawed
¾ cup dried cranberries
¾ cup seedless grapes, halved
½ cup green onions, chopped
1 (5 ounce) can water chestnuts, drained and diced
½ cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 ½ teaspoons chopped fresh thyme

Steps:

  • Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. Drain well, and rinse with cold water in a colander set in the sink. While the pasta is boiling, cook the prosciutto in a small skillet over medium heat until crisp. Drain on a paper towel-lined plate, and set aside.
  • Make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika, and red pepper flakes; season to taste with salt and pepper. Place the drained pasta into a large mixing bowl and pour 3/4 of the dressing overtop; reserve the remaining dressing. Add the peas, cranberries, grapes, green onion, water chestnuts, and Parmesan cheese; stir until the salad is evenly coated with the dressing. Cover and refrigerate at least an hour, or until ready to serve.
  • Toss the salad with the remaining dressing, oregano, and thyme to serve.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 57.4 g, Cholesterol 16.2 mg, Fat 13.7 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 277.3 mg, Sugar 10.9 g

CREAMY PROSCIUTTO PASTA



Creamy Prosciutto Pasta image

I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. -Christine Ward, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated fettuccine or linguine
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
10 ounces fresh baby spinach (about 12 cups)
1 jar (15 ounces) Alfredo sauce
1/4 pound thinly sliced prosciutto, coarsely chopped
Coarsely ground pepper, optional

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted. , Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.

Nutrition Facts : Calories 458 calories, Fat 19g fat (11g saturated fat), Cholesterol 97mg cholesterol, Sodium 1188mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 24g protein.

ANGEL-HAIR PASTA WITH CREAMY PEAS AND PROSCIUTTO



Angel-Hair Pasta With Creamy Peas And Prosciutto image

Provided by Marian Burros

Categories     dinner, quick, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

8 ounces angel-hair pasta
2 cups no-fat buttermilk
2 tablespoons cornstarch
1 pound fresh peas, shelled (about 1 cup)
1/4 teaspoon nutmeg
3/4 cup finely grated well-aged Cheddar cheese
2 ounces thinly sliced prosciutto, cut in small pieces
Salt and freshly ground black pepper to taste

Steps:

  • Cook pasta according to package directions. Meanwhile, mix a little buttermilk with cornstarch to make a paste. Pour remaining buttermilk into a saucepan, and stir paste into it. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
  • Stir in cheese; add prosciutto. Season with salt and pepper, and pour over cooked pasta.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 4 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 757 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMY PROSCIUTTO PASTA



Creamy Prosciutto Pasta image

This is a recipe from my Tastes of Home Quick Cooking book of 2006. It originally calls for a jar of alfredo sauce, but I am not a fan so I used Recipe #260818 (Lower Fat Alfredo Sauce) and changed the servings to 3 to get a perfect amount. The pasta is wonderful and through my searches on zaar I haven't found one just like it. It is even better paired along with a glass of red wine!

Provided by CulinaryExplorer

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 (9 ounce) package refrigerated fettuccine or 1 (9 ounce) package linguine
1/2 lb sliced fresh mushrooms
1 small onion, chopped
1 tablespoon butter
1 (10 ounce) package fresh Baby Spinach
3 cups alfredo sauce (as mentioned in description at top)
1/3 lb thinly sliced prosciutto, chopped

Steps:

  • Make alfredo sauce according to Recipe #260818 (Lower Fat Alfredo Sauce).
  • Cook pasta according to package directions to aldente.
  • In large saucepan, saute mushrooms and onions in butter until tender.
  • Add spinach and cook until just wilted.
  • Fry up prosciutto for a couple of minutes until just barely starting to crisp a little.
  • Add prosciutto and vegetables to the sauce, as well as the drained pasta. Toss to coat.

Nutrition Facts : Calories 307.9, Fat 6.2, SaturatedFat 2.7, Cholesterol 61.5, Sodium 93.4, Carbohydrate 51.9, Fiber 4.5, Sugar 3.2, Protein 13.1

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO



Creamy Garlic Pasta With Mushrooms And Prosciutto image

Nice pasta dish that is very versatile. I have added sun-dried tomatoes and different veggies. From Bon Appetit, October 1995.

Provided by Vicki Butts (lazyme)

Categories     Pasta

Time 50m

Number Of Ingredients 10

1 c chicken broth
3/4 c whipping cream
1/4 tsp crushed red pepper
1/2 c parmesan cheese, grated
1 Tbsp butter
12 oz crimni or button mushrooms, 1/2-inch pieces
12 oz penne pasta
1 1/2 c frozen green peas, thawed
8 slice prosciutto, cut crosswise, 1/4-inch strips
parmesan cheese

Steps:

  • 1. Bring broth, cream and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.
  • 2. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
  • 3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
  • 4. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • 5. Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute.
  • 6. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh prosciutto, heavy cream, and Parmesan cheese.
  • Don't overcrowd the pan when cooking the prosciutto. Cook it in batches if necessary to prevent it from steaming instead of crisping up.
  • Be careful not to overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
  • Add the cooked prosciutto and peas to the pasta sauce just before serving. This will help to prevent them from overcooking.
  • Garnish the pasta with fresh herbs, such as basil or parsley, for a pop of color and flavor.

Conclusion:

This creamy prosciutto pasta is a quick and easy weeknight meal that is sure to please the whole family. It is made with simple ingredients that are readily available, and it can be on the table in under 30 minutes. The combination of creamy sauce, crispy prosciutto, and sweet peas is irresistible, and the fresh herbs add a touch of brightness. This pasta is sure to become a new favorite!

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