Pasta Primavera with Prosciutto and Sage Cream

By Bettye

Ingredients

• 2 T. olive oil
• 1/4 pound prosciutto, cut 1/4 in. thick and diced
• 4 cloves garlic, peeled
• 12 fresh asparagus, stems peeled and cut into 2 in. pieces
• 1 medium zucchini, cut into 1/4 in. slices, diced
• 2 cups heavy cream
• 2 T. finely chopped fresh sage
• 1 T. finely chopped fresh oregano
• 1 t. freshly ground black pepper
• 1 t. salt
• 1 cups peas, fresh or frozen
• 4 plum tomatoes, diced
• 1 jar artichokes, drained and quartered
• 1 pound dried pasta, cooked al dente
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Place olive oil in a large skillet over medium-high heat. Add prosciutto and render a little fat. Add garlic and cook about 2 minutes, stirring frequently. Add asparagus and zucchini. Saute about 2 minutes, stirring frequently. Reduce heat to medium. Add cream, sage, oregano, pepper and salt and cook until reduced by half. Stir in peas, tomatoes, artichokes, and cooked pasta. Heat through. Serve immediately with Parmesan cheese.