The Rotisserie Chicken Salad That Eats Like Dinner
Juicy rotisserie chicken pieces served over arugula with Dijon vinaigrette, tomatoes, olives, and homemade croutons. A simple dinner salad that feels like a full meal.
Fettuccine Primavera with Prosciutto, Mushrooms, and Crisp Vegetables
Primavera should feel alive.
That means vegetables with a little bite, not mushy vegetables that gave up an hour ago. And because this dish moves fast, do all your prep before you even turn on the stove.
Once the pasta hits the water, dinner comes together in a hurry.
Also, my wife ate three bowls.
’Nuff said.
Ingredients
- 8 oz sliced mushrooms
- 4 tbsp butter
- Chili flakes, to taste
- 1 large red pepper, diced
- 6 cloves garlic, finely chopped
- 3 oz Prosciutto di Parma, torn
- 1 cup white wine
- 3 cups spinach
- Optional: chopped Campari tomato
- 2 cups heavy cream
- 1/4 cup Romano cheese, plus more for serving
- 1 broccoli crown, cut into small florets
- 1 bunch asparagus, cut into bite-size pieces
- 2 packages fresh fettuccine, 10 oz each
or DeCecco egg pappardelle
- Salt and black pepper
- Fresh basil leaves, torn
How to Make Fettuccine Primavera with Crisp Vegetables
- Prep everything first. Chop the vegetables, mince the garlic, tear the prosciutto, grate the cheese, and have everything ready by the stove.
- Bring a large pot of salted pasta water to a boil.
- In a deep sauté pan, melt the butter over medium heat. Add the mushrooms and chili flakes. Cover and cook until the mushrooms soften and release their juices.
- Add the red pepper, garlic, torn Prosciutto di Parma, and white wine.
- Bring to a boil and reduce until the wine thickens slightly and the bubbles get smaller.
- Add the spinach and optional chopped Campari tomato. Cook for 1 minute, just until the spinach wilts.
- Stir in the heavy cream and Romano cheese. Let the sauce gently come together.
- Add the pasta to the boiling water. Cook for 8 minutes. Now add the broccoli, asparagus, and cook just until the pasta is tender and the vegetables are bright and crisp-tender, another 3-4 minutes.
- Drain and add the pasta and vegetables directly into the sauce. Season the pasta with salt and pepper
- Toss everything together for 1 minute until the pasta is coated and the sauce thickens slightly.
- Taste and adjust with salt and black pepper.
- Finish with torn basil leaves, freshly cracked black pepper and more Romano cheese. Serve immediately.
Notes
The key is timing. The broccoli and asparagus should stay bright and crisp. The sauce should coat the pasta, not drown it. The prosciutto brings salt, the wine brings brightness, and the basil wakes the whole thing up at the end. The vegetables should still have a pulse. That’s the whole point.
Related Posts
All-Day Tomato Meat Sauce with Spaghetti (Slow-Cooked, Kid-Friendly Comfort Food)
An all-day tomato meat sauce that tastes like home. Slow-cooked with soffritto, beef, tomatoes, and optional mushroom tea, this cozy bowl of spaghetti is pure comfort — the kind of meal that makes the whole house smell like love.
Pesto Butter Pasta with Slow-Simmered Cherry Tomatoes
A warm bowl of angel hair tossed with pesto butter and topped with sweet slow-simmered cherry tomatoes — simple, glossy, and deeply comforting.
Made with Bullet