My husband loves his pasta, as does my son-in-law. This is another Gourmet magazine recipe that I've been making since it came out in April 1999. The recipe is Pasta with Spring Vegetables and Proscuitto.
I hate to admit it, my husband and I can eat almost a pound of pasta ourselves. I am getting two suppers out of this sauce and you may find that too. It's loaded with lots of vegetables. It takes a bit of prepping, but I think you'll find it worth it. May I suggest that you do your shopping list tonight and make it this weekend. The sauces freezes well. It's well worth your time and effort. Your guests will love you for it.
With any luck there may be leftovers for a certain weekend visitor! Buon appetito!
Pasta with Spring Vegetables and Prosciutto
Gourmet Magazine August 2004
3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
a 35-ounce can plum tomatoes, drained and chopped coarse (about 3 cups)
1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil, crumbled, plus, if desired, fresh whole basil leaves for garnish
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan
8 asparagus stalks, trimmed and cut into 1-inch pieces (about 2 cups)
1 bunch of broccoli, the flowerets cut into 1-inch pieces (about 2 cups) and the stems reserved for another use
2 small zucchinis, scrubbed, trimmed, quartered, and cut into 1-inch pieces (about 2 cups)
1 cup shelled fresh or frozen petits pois (tiny peas)
1 cup snow peas, trimmed and cut diagonally into 1-inch pieces
dried pasta such as trenette (fettuccine with one ruffled edge) or spaghetti
1/4-pound prosciutto, cut into thin strips
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.