Food Network
Home> Recipes> Italian>
Primavera With Prosciutto, Asparagus and Carrots Recipe

Primavera With Prosciutto, Asparagus and Carrots

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 27

Showing 1-10 of 27

Sort by:

Newest

  • on May 24, 2013

    Flag

    Grats to Ted Allen for this phenomenal and impressive recipe. I am not a mustard fan. While making this recipe, I realized a super strong mustard smell coming off from the pan and made a first regretful thought of "Oh no...." even though I had prepped by only using 2 Tbs. of dijon instead of 3. Nevertheless I continued and once it mixed and thickened and coated with the pasta and veggies it became such a decadent taste without an overpowering mustard or shallot taste. DEFINITELY will be making this one again. Only substitutes= different cream & used pancetta.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 03, 2013

    Flag

    Very easy, quick and delicious. My modifications- 3 slices of thick bacon (from butcher counter at supermarket instead of prosciutto. Cooked them on seperate pan, when cool and crisp, broke them up and added to main pan. Half and half instead of heavy cream. Whole grain penne pasta. 1/4- tsp red pepper flakes. Next time I will try 2 TBLSP dijon, instead of 3. Thanks, Ted, it's a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2013

    Flag

    In an effort to get my 12-yr old son to eat more veggies, I made this a few weeks ago for dinner, following the directions exactly. It was wonderful! The only thing I noted was that the final product was a bit "runny" and the sauce could have been thicker. I'm a big mustard fan, but my husband and son don't care for the taste.

    I made the recipe again last night, except I deglazed the pan with about a 1/2 cup of Chardonney (in Dijon mustard anyway and added about 4 oz. of cubed cream cheese and some Parmesan to the sauce. The result? Thick, creamy sauce that clung to every last veggie! The boys LOVED it and I will be making it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 23, 2013

    Flag

    Holy Heck this is good stuff! We have 3 in the family...it was enough for us plus seconds and then enough leftover for another meal later this week. Perfect, wonderful week night recipe. I would agree with the earlier reviewer that suggested pulling the crisp proscuitto out of the pan and adding it at the end to maintain the crunchiness. That aside - it was wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 22, 2013

    Flag

    This is a great recipe. I agree with the reviewer who put aside the crispy prosciutto. I added mushrooms instead of peas and it was great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 11, 2013

    Flag

    Great recipe fast and easy with lots of flavor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 11, 2013

    Flag

    Excelent recipe tasty, light and easy. I used red onions instead shallots ,and I fried the pros cuito but didnt incorporate until the last minute for the crunchynes. We loved it.


    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 09, 2013

    Flag

    OK I was a little hesitant when I saw asparagus because the last time I had it it was disgusting. When I was at the store I almost substituted with broccoli spears but went ahead with asparagus. Man was this delicious. My mom absolutely loved this as well and we both agreed that this would be a fantastic summer meal because its not heavy at all!!! Will definitely be making this on a regular basis!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2013

    Flag

    Super wonderful! Fun and easy to make!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 07, 2013

    Flag

    Ok at the last minute I decided to change up what I put into this dish. First I added chicken breast, then substituted the prosciutto with bacon on the count of I couldn't find any prosciutto. Keep the asparagus, seasoned with garlic salt, pepper, and cooked it in the bacon grease. Cook chicken seasoned with what you like in bacon grease and keep the sauce recipe the same minus the mustard and add some parmesan for a little thickness. My family ate this dish right up and it was pritty filling.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.