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“Pasta” Primavera with Asparagus, Peas and Prosciutto
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This Paleo-friendly riff on the classic Italian dish comes together in less than 30 minutes.
Serves 4 | Total Time: Less Than 30 Mins
Ingredients
- 2 pounds zucchini, trimmed
- 3 tablespoons olive oil
- 1 (4-ounce) package Applegate Naturals® Prosciutto, sliced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 scallions, sliced
- 1 cup reduced sodium chicken broth (gluten free)
- 1 (10-ounce) bag frozen peas, defrosted
- Salt and freshly ground black pepper
Instructions
- Using a vegetable peeler or mandoline, cut the zucchini into long ribbons, working your way around the zucchini until you reach the seedy core. Discard the core. Set the zucchini ribbons aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the prosciutto, separating it with your fingertips as your drop it in, and cook, stirring occasionally, until crisp and golden, 6 to 8 minutes. Transfer the prosciutto to a paper towel–lined plate to drain.
- Add the asparagus and scallions to the skillet and cook, stirring, for 1 minute. Add the chicken broth, ½ teaspoon salt and ¼ teaspoon black pepper and simmer until the asparagus is just tender, about 3 minutes. Stir in the peas and cook until just warmed through. Meanwhile, cook the zucchini in 2 batches.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the ribbons, season with salt and pepper to taste and cook, tossing and stirring until just softened, 2 to 3 minutes. Divide among 2 bowls.
- Repeat with the remaining 1 tablespoon oil and zucchini and divide among 2 more bowls. Top the zucchini with the asparagus and pea sauce and scatter the crisp prosciutto over top. Serve at once.
- Using a vegetable peeler or mandoline, cut the zucchini into long ribbons, working your way around the zucchini until you reach the seedy core. Discard the core. Set the zucchini ribbons aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the prosciutto, separating it with your fingertips as your drop it in, and cook, stirring occasionally, until crisp and golden, 6 to 8 minutes. Transfer the prosciutto to a paper towel–lined plate to drain.
- Add the asparagus and scallions to the skillet and cook, stirring, for 1 minute. Add the chicken broth, ½ teaspoon salt and ¼ teaspoon black pepper and simmer until the asparagus is just tender, about 3 minutes. Stir in the peas and cook until just warmed through. Meanwhile, cook the zucchini in 2 batches.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the ribbons, season with salt and pepper to taste and cook, tossing and stirring until just softened, 2 to 3 minutes. Divide among 2 bowls.
- Repeat with the remaining 1 tablespoon oil and zucchini and divide among 2 more bowls. Top the zucchini with the asparagus and pea sauce and scatter the crisp prosciutto over top. Serve at once.
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