This dish made me feel like I was in Rome again! Oh how I wish I was, especially with all of the exciting events happening there this past weekend. But alas, I’m at home nesting like crazy and waiting for our baby to arrive any day now (can’t wait!) so I’ll take a little taste of Italy however I can manage. Also, due to the midwife’s orders, I’m supposed to currently limit my carb intake to one serving a day, so have to make it good!
This is a filling but not super heavy dish that’s perfect for spring. I’ve been on an asparagus kick lately and thought it would be a good match with the prosciutto. I’m not a big fan of salty foods, but the slight saltiness of the prosciutto paired beautifully with the creamy richness of the alfredo sauce. Of course you can make your own sauce, but this time around I decided to use a jar of store bought sauce to save some time and energy.
Prosciutto and Asparagus Alfredo Pasta
3 oz sliced prosciutto, roughly chopped
1 lb fresh asparagus, ends trimmed off, cut into 1 inch pieces
2 cloves garlic, minced
1 lb pasta (I used whole wheat rotini)
2 cups alfredo sauce (I used a 15 oz jar of store bought)
Yield: 6-8 servings
Heat some olive oil in a large frying pan and add the asparagus. Cook for about 7 minutes or until tender. Add the garlic and prosciutto and cook for another 2 minutes or so, stirring occasionally. Set aside.
Cook the pasta according to the package. Drain and return the pasta to the pan you cooked it in. Add the alfredo sauce and the asparagus/prosciutto mixture and stir everything together until fully incorporated. Season with a little salt and pepper before serving and sprinkle some grated parmesan on top for garnish. Eat while hot and enjoy!
Source: Adapted from Tide and Thyme
I’ve had a hankering for a new soup lately and found this yummy recipe that totally fit the bill. The base is a simple creamy tomato soup but then some Italian twists are thrown in. The cheese tortellini makes this soup extra hearty and filling and the sun dried tomatoes add some great color and flavor. The addition of Italian sausage really beefs the whole thing up but is optional – I used a mild sausage, but a spicy or sweet sausage would be delicious too!
Sprinkle on a little parmesan when you serve and this will keep you extra warm and full on a cold winter day!
Creamy Italian Tomato Soup
2 large cloves of garlic, minced
2 Tbsp olive oil
2 cans of condensed tomato soup (10 3/4 oz cans)
1/4 cup sun dried tomatoes, chopped
2 cups half-and-half
2 cups chicken stock
1 tsp onion powder
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground mild Italian sausage
9 oz package of frozen or fresh cheese tortellini
Shredded parmesan, for garnish
Yield: 4-6 servings
Heat a large stock pot over medium heat and sauté the garlic in olive oil until golden brown. Add the tomato soup, sun dried tomatoes, half and half, chicken stock, and spices. Bring to a simmer.
Meanwhile, cook the Italian sausage, drain the grease, and add the sausage to the soup.
Once simmering, add the tortellini to the soup and cook then according to the package directions. (or you can cook them separately and add them when done) When tortellini is cooked, ladle the soup into bowls and sprinkle a little parmesan on top. Enjoy!
Source: Adapted from Mrs. Schwartz Kitchen
Don’t you love it when you rummage through your fridge for something to toss together and it turns out amazing? This is totally one of those dishes. The other day I grabbed some pesto sauce, mozzarella, sliced baby portobellos, and thinly sliced salami and tossed it on some leftover tortillas to create an Italian style quesadilla. The results were delicious!
The tortilla was the perfect vehicle to get a crispy exterior while the cheese inside got nice and melty. The meaty mushrooms combined with the salami and basil pesto worked perfectly together. I was also thinking that these ingredients would make for a great panini sandwich too! Maybe next time…
2 flour tortillas
2 Tbsp pesto sauce
8 thin slices of salami
About 10 slices of baby portobello mushrooms
1/2 cup shredded mozzarella
Yield: 2 fold-over quesadillas
Spread a Tablespoon of pesto sauce on each tortilla. Arrange 4 slices of salami and half of the mushroom slices on each tortilla and divide the mozzarella between the two. Heat a large pan on medium heat and place one tortilla in the pan, toppings side up of course. Let it sit until the cheese starts to melt a little. Fold the tortilla in half and continue to cook for a minute until tortilla is crispy and cheese is melted. Flip it over and heat the other side for a minute. Serve while hot and cut in half if wanted.
Source: A Beckster Original
We get a slight cool spell here in Texas and I’m already craving soup! And by cool, I mean highs only in the 90s in August.
This soup is super filling and pretty healthy too. It’s full of Italian sausage, cannellini beans, diced tomatoes, and fresh spinach. Some garlic, onion, and Italian seasonings give it a hearty and deep flavor that’s perfect to warm you on a cold day or just to get your soup fix every once in a while. And make sure to bake a batch of these parmesan black pepper cornbread biscotti – they’re perfect for dipping! (recipe coming next)
Hearty Italian Sausage Soup
1 (16 oz) package Italian sausage
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz) container chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 tsp dried Italian seasoning
1 (5 oz) package fresh baby spinach
Yield: About 12 cups
Cook sausage in hot oil in a large pot over medium heat for 7 to 8 minutes on each side or until browned. Remove sausage from pan, reserving any drippings in the pot. Sauté onion in hot drippings for 3 minutes or until tender. Add garlic and sauté 1 minute. Cut sausage into 1/4 inch thick slices and return to pot.
Stir chicken broth, beans, tomatoes, and Italian seasonings into the pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 25 minutes.
Before serving, stir in the spinach and cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Serve while hot and include parmesan black pepper cornbread biscotti if wanted.
Source: Slightly adapted from My Recipes