Tag Archives: orange

Fettuccine with Prosciutto and Orange, Recipe

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Back in December I posted about this Linguine with Prosciutto and Orange recipe I made. It was before I had my fancy new iPhone with flash so my photos were extra terrible but as the dish is extra delicious I had to remake it so here’s an updated photo (and recipe is re-posted below for you)! I love this recipe, its so easy, quick, and requires so few ingredients and tools. Its a great weeknight meal  as well as special enough to share.

Obviously, you can make it with whatever pasta you would like but I prefer a fettuccine or linguine myself. Buon appetito!

Linguine with Prosciutto and Orange

12 oz linguine (or tagliatelle or fettuccine)
1.5 tbsp unsalted butter
2 oz thinly sliced prosciutto, torn into small pieces
zest and juice of one orange
1/2 cup heavy whipping cream
1/4 cup grated Parmesan

Cook pasta according to directions, drain about 1 minute before al dente. Reserve 1/4cup of the cooking water.

Melt butter in a large skillet over medium high heat. Add prosciutto, saute until browned, about 3 minutes. Add reserved pasta water, orange juice, half of zest, and cream. Bring to a boil. Add pasta, cook stirring until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper (taste first, the cheese and prosciutto already make it very salty – I didn’t need to add any). Stir in cheese, serve and garnish with remaining zest.

Superfood Salad with Lemon Vinaigrette, Recipe

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Superfood! Just that term alone gets me giddy about all the super I am putting into my body. When I first pulled this recipe I didn’t necessarily think it would taste super, I pulled it because of the nutritional benefits of all the ingredients. But! It actually tasted delicious as well. I modified the original recipe a bit… I omitting pomegranate seeds as I couldn’t find pomegranates at the store but feel free to add them. I also halved the olive oil as I didn’t think a whopping 6 tbsps is really necessary.

This is a great Monday night salad to try to undo a lot of the weekend damage.

Superfood Salad with Lemon Vinaigrette
Adapted From Iowa Girl Eats

Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1.5 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
3 Tablespoons extra virgin olive oil

Directions:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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Linguine with Prosciutto and Orange, Recipe

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I can’t remember where I got this recipe from but recently found it in my handy recipe box. Typically, indulgent cheesy creamy pasta dishes are saved for company to minimize leftovers but with a cold in full brew I needed some comfort food stat. I can never remember how the saying goes about starving a cold or fever but even sickness doesn’t seem to affect my appetite, sadly.

I loved this dish. It was really easy to throw together and very comforting. It would be great for a weeknight meal as it only took maybe 20 minutes to make (not counting boiling water). I love the combination of the saltiness of the prosciutto and the citrus from the orange. I cut down on the butter a little (knowing I would be eating leftovers for 3 days) and think it worked just fine (below is the modified recipe). I’m keeping this one on standby for the next time I need an easy but impressive dish. Hope you like it!

Linguine with Prosciutto and Orange

– 12 oz linguine (or tagliatelle or fettuccine)
– 1.5 tbsp unsalted butter
– 2 oz thinly sliced prosciutto, torn into small pieces
– zest and juice of one orange
– 1/2 cup heavy whipping cream
– 1/4 cup grated Parmesan

Cook pasta according to directions, drain about 1 minute before al dente. Reserve 1/4cup of the cooking water.

Melt butter in a large skillet over medium high heat. Add prosciutto, saute until browned, about 3 minutes. Add reserved pasta water, orange juice, half of zest, and cream. Bring to a boil. Add pasta, cook stirring until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper (taste first, the cheese and prosciutto already make it very salty – I didn’t need to add any). Stir in cheese, serve and garnish with remaining zest.

Side note: if you save about a tsp of orange juice and zest you can add it to your french toast batter in the morning which I think makes it extra delicious.