Creamy Prosciutto Pasta with Zucchini & Grape Tomatoes
Makes 4 servings
Pasta and Vegetables Preparation:
2 tablespoon olive oil
3 cloves garlic
10 oz penne pasta
2 oz prosciutto, thinly sliced
2 large zucchini, halved and thinly sliced in half circles
1 pint grape tomatoes, red and orange, halved
2 teaspoon fresh thyme
4 leaves of fresh sage
½ teaspoon salt
Creamy Sauce:
½ cup chicken stock, sodium free
1 cup heavy cream
1 cup Parmesan cheese, shredded
Instructions
Cook pasta according to the package instructions and drain.
Heat 1 tablespoon oil in a large skillet over medium-high heat and add prosciutto and garlic. Cook for 3 minutes until prosciutto is crisp and garlic is slightly browned. Remove both from the skillet onto a plate.
Add zucchini, fresh thyme and ½ teaspoon of salt and cook for 5 minutes total or until tender and slightly browned on both sides.
Add chicken stock and heavy cream to the skillet with zucchini and bring it to a boil. Add tomatoes. Once warmed up, stir in cheese and sage and mix well: the sauce will become creamy. Stir in cooked pasta, season with pepper and salt to taste. Add cooked prosciutto and garlic back to the skillet and top with Parmesan, if desired.
Recipe from What’s in the Pan
Corn Skewers
Makes 9 servings
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3 cloves garlic, peeled
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½ teaspoon salt
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3 tablespoons red wine vinegar
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1 teaspoon crushed red pepper
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⅓ cup finely chopped fresh parsley
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⅓ cup finely chopped fresh cilantro
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2 tablespoons finely chopped fresh oregano
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½ cup extra-virgin olive oil
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freshly ground black pepper
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3 ears sweet corn, husks and silks removed
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flaky sea salt
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9 5- to 6-inch bamboo skewers, soaked in warm water for 30 minutes
Instructions
For chimichurri: On a cutting board, finely chop garlic. Sprinkle chopped garlic with the salt. Use the side of the knife to flatten and press garlic into even smaller pieces and incorporate it with the salt to form a paste. Transfer garlic paste to a bowl. Add vinegar and crushed red pepper; let stand 5 minutes. Add parsley, cilantro and oregano; toss with a fork. Add olive oil in a slow steady stream while whisking constantly. Season to taste with black pepper. (Chimichurri can be stored, covered, in the fridge up to 24 hours.)
Using a large, sharp knife, cut each ear of corn into three equal pieces. Insert skewers deeply into the center of each cob piece.
Prepare a grill for medium direct heat. Grill skewers, covered, turning often, until corn is tender and slightly charred, 8 to 10 minutes. Place skewers on a serving platter; spoon chimichurri over cobs. Sprinkle with flaky sea salt.
Recipe from Midwest Living
Crispy Garlic Roasted Potatoes
Makes 6 servings
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2 pounds (1 kg) potatoes, cut into 1-inch cubes
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2 tablespoons good quality olive oil or canola oil
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1 teaspoon sea salt
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3/4 teaspoon freshly ground black pepper
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2 tablespoons minced garlic, (or 8 cloves garlic, minced)
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2 tablespoons fresh chopped parsley
Instructions
Preheat the oven to 400°F (200°C). Lightly spray a baking sheet or tray with cooking oil spray.
Arrange potatoes on sheet in a single layer. Drizzle with the oil and season with salt, pepper and garlic. Toss so potatoes are evenly seasoned.
Roast in the oven for 45-55 minutes while flipping occasionally, until crisp and golden.
Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately!
Recipe from Cafe Delites