Onion Double Garlic Prosciutto Cream Noodles
with Roasted Tomatoes, Two Cheeses & Fresh Basil
Yikes! I’m caught up a double alphabet challenge! One on facebook that is a daily A-Z health challenge … and then there’s this monthly “Eating the Alphabet” challenge that I just started last month and I really don’t want to miss out on this month since I JUST started.
The monthly “Eat your Alphabet” challenge is focused on the letters M, N, and O this month. Given that I’ve been racking my brain DAILY for “what food starts with this letter”, you think this would be easy, but I’m only on the letter K on the DAILY challenge … and this is a few days ahead of that. I don’t plan that far in advance (most of the time)! I suppose it’s good to think about it now, right? Head start on the daily thing?
So first I thought melon … hey, a watermelon margarita sounds yummy! … but then I spent a couple days gazing at gazillions of amazing photos of garlic and pasta and such, so I had NOODLES on my mind … so I decided to go with something with ONION (for the O) and NOODLES (for the N) … hey that’s a DOUBLE “eat the alphabet” win … and then I threw in another double plus: double garlic! Yeah! This is getting waaay too synergistic now … and then I threw some fresh garden tomatoes and basil on top … just for good measure.
Don’t worry too much over the amount of garlic in here: roasting the garlic makes a very mild, creamy flavor that is just wonderful in the sauce.
Oh, I almost forgot to mention! There’s a bit of zucchini in there too. Cuz, well, I’m all about zucchini lately. I still have two more from my sister to use up and I’m going to my parents’ house soon and they will give me more! We are not through with zucchini mania just quite yet … if you happen to be making this dish outside of zucchini season, I would suggest replacing the zucchini some other mashed cooked winter squash such as pumpkin or butternut.
Onion Double Garlic Prosciutto Cream Noodles
with Roasted Tomatoes, Two Cheeses & Fresh Basil. I think this would serve about 4 people. I have had it for two meals so far and there is still plenty left. It reheats pretty nicely, by the way.
The smoked Havarti cheese was a gift given to me from Dofino cheese. It’s such a good cheese for making the sauce extra creamy because it melts really well and adds a little extra smoky flavor to the dish.
- 1 head of garlic, roasted
- 1 Tablespoon olive oil
- 1/2 of an onion, sliced fine (about 1 cup)
- 3 cloves of garlic, peeled & finely chopped
- 3 paper-thin slices of prosciutto
- 1 cup shredded zucchini
- about 1/4 cup white wine
- 4 teaspoons of flour
- 2 cups lowfat milk
- 1/4 cup shredded Smoked Havarti cheese
- 1/4 cup shredded asiago cheese
- 1 – 2 cups fresh garden tomatoes, chopped
- a handful of fresh herbs, chopped (I used tarragon, rosemary, thyme and basil)
- 1/2 lb. angel hair, spaghetti, or linguini pasta (whole grain or gluten free noodles are cool!)
- Garnish: Fresh, sliced basil leaves + a little freshly shredded asiago
- Cut the top off the head of garlic, drizzle with a little olive oil, put in a small oven-safe bowl, cover tightly with foil and bake at 350 F. for about an hour or until the garlic is completely soft. Set aside to cool while you start the sauce, but don’t turn the oven off. We’ll be roasting the tomatoes shortly too.
- Prepare all your vegies and heat up the water boiling for the pasta.
- Spray a skillet pan with cooking spray, then drizzle with a little olive oil and add the onions. Sautee over medium heat till the onions are soft and translucent, add a little wine, cover and cook for a minute, uncover and stir till the wine has evaporated. Repeat this process till the onions are lightly brown and the wine is gone. Remove the pan from the heat just for a moment while you tend to the tomato and pasta.
- Set the chopped tomato in a small baking dish coated with cooking spray and set it in the oven to roast while you finish up the sauce. Hopefully the water is boiling by now? Start the pasta cooking. Squeeze the roasted garlic out of its skin and mash it with a fork.
- Back to the skillet pan: Add the raw garlic, prosciutto and zucchini, set it back on the medium heat and sautee for about 5 minutes longer. Add the mashed garlic and stir it into the brown mess of vegies. It will all look sort of ugly at this point. Don’t despair! It will get prettier.
- Add the flour and stir to coat all the vegies in the pan. Lower the heat to medium low and add the milk. Stir until the sauce starts to thicken, then add the cheeses and cook just a few minutes longer till the cheese is melted. Stir in the herbs, reserving some basil for garnish.
- Remove the sauce from the heat. Now, the noodles should be about done by now, so drain them, then stir the noodles into the sauce. Put in a serving bowl, top with the roasted tomatoes and garnish with fresh basil and a little shredded asiago. Serve hot.
This post is for the Eating the Alphabet challenge
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Click here to see all the other cool recipes in the Alphabet Challenge this month …
This recipe was also shared at Tastetastic Thursday.