Pasta Primavera with Prosciutto and Sage Cream

By Carla

When my husband looked through my recipes one day and discovered I had written next to this one, "Very Good, He Scarfed" he was embarrased.

Ingredients

• 2 Tbsp olive oil
• 1/4 lb prosciutto, cut 1/4 inch thick and diced
• 4 garlic cloves, peeled
• 12 fresh asparagus, stems peeled and cut into 2-inch lengths
• 1 medium zucchini, cut into 1/4 inch dice
• 2 cups heavy cream
• 2 Tbsp fresh sage, finely chopped
• 1 Tbsp fresh oregano, finely chopped
• 1 tsp fresh ground black pepper
• 1 tsp salt
• 1 cup fresh peas
• 4 plum tomatoes, diced
• 1 jar artichokes, drained and quartered
• 1 lb dried pasta
• 1/2 cup Parmesan cheese, freshly grated.

Details

Servings 4

Preparation

Step 1

Cook pasta al dente, in salted water. Drain and set aside.

While pasta is cooking place olive oil in large skillet over medium-high heat. Add prosciutto and render a little fat. Add garlic and cook 2 minutes stirring frequently.

Add asparagus and zucchini. Cook 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 on top.