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Prosciutto and Mushroom Penne Pasta
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Serves 4 |
A rich and complex pasta dinner.
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Ingredients:
1 cup vegetable broth
1 cup whipping cream
1/2 teaspoon cayenne pepper
1 cup shredded Parmesan cheese, more for garnish
2 tablespoons butter
1 lb white mushrooms, chopped
1 lb penne pasta
1 can sweet peas, drained
8 slices prosciutto, cut into strips
Directions:
Combine the broth, whipping cream and cayenne pepper in a saucepan. Bring to a boil on medium heat, stirring occasionally. Once boiling, reduce to low and simmer for 20 minutes.
Remove saucepan from heat. Add shredded Parmesan to the saucepan, cover with a lid.
Cook pasta in large pot until al dente. Drain water and pasta return to the pot. Pour in cream mixture, mushrooms and peas, stir over low heat for 3 minutes, stirring frequently. Mix in prosciutto. Cover and let stand 1 minute.
Transfer pasta and sauce to serving bowls, and top with Parmesan cheese.
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Prosciutto and Mushroom Penne Pasta
Serves 4
Ingredients:
1 cup vegetable broth
1 cup whipping cream
1/2 teaspoon cayenne pepper
1 cup shredded Parmesan cheese, more for garnish
2 tablespoons butter
1 lb white mushrooms, chopped
1 lb penne pasta
1 can sweet peas, drained
8 slices prosciutto, cut into strips
Directions:
Combine the broth, whipping cream and cayenne pepper in a saucepan. Bring to a boil on medium heat, stirring occasionally. Once boiling, reduce to low and simmer for 20 minutes.
Remove saucepan from heat. Add shredded Parmesan to the saucepan, cover with a lid.
Cook pasta in large pot until al dente. Drain water and pasta return to the pot. Pour in cream mixture, mushrooms and peas, stir over low heat for 3 minutes, stirring frequently. Mix in prosciutto. Cover and let stand 1 minute.
Transfer pasta and sauce to serving bowls, and top with Parmesan cheese.
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