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October 7, 2011 Food

Tagliatelle with Proscuitto and Orange – Simple & Fab

Pinnable recipes! Tagliatelle with Proscuitto and Orange and Caramelized Green Beans

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com
I’m lovin’ the meal for tonight. These are two of my family’s favorite recipes, and they go oh-so-well together! Both dishes have few ingredients, are simple to prepare, and so darn tasty. This menu won’t make you feel like your missing out while you sit at home with the kids on a Friday night. You’ve got a restaurant-quality meal without having to change a diaper on the floor of a public restroom or tip a waiter. No corkage fee either, for that matter!

Here’s the Game Plan for getting dinner on the table:

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

 

 

 

 

 

Trim the stem-end of the green beans whenever you get a free chance (either before you cook dinner or anytime during the day).

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

 

 

 

 

 

Prep ingredients for pasta. I use a microplane (pictured above) for the orange zest. Use a zester or the smallest grooves on your box grater if you don’t have a microplane.

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

Heat butter and oil in skillet and add green beans. Partially cover. Bring water to boil for pasta. Hang out for 20 minutes. When you have 15 minutes to go on the green beans, melt butter in second skillet and add prosciutto (a.k.a. fancy bacon). I get prosciutto at the deli counter. Ask them to slice it for you. It’s cheaper and fresher.

Add pasta to boiling water. I use the al dente brand, available at Harris Teeter. It tastes fresh and is cooked in two minutes. Regardless of which pasta you use, you want to cook it until it is just shy of al dente (still firm to the bite). It will continue to cook in the sauce.

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

 

 

 

 

 

Once prosciutto is golden, add additional sauce ingredients, reserved pasta water and drained pasta. Mix to coat and add cheese. Serve with the green beans.

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

 

 

 

 

 

Oh, and here’s an extra tip: Before you’re tempted to house the entire bowl of pasta and green beans, go ahead and set aside a few servings for lunch over the weekend! You’ll thank yourself later!

Hurray, it’s the weekend!


Pasta with Prosciutto and Orange

Recipe adapted from Bon Appetit

Ingredients

Kosher salt
12 oz. egg tagliatelle or fettuccine
2 Tbsp. (1/4 stick) unsalted butter
2 oz. thinly sliced prosciutto, torn into 1″ pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan

Preparation
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté 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. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.

Caramelized Green Beans, recipe adapted from Everyday Food

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

 

 

 

 

 

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 1/2 pounds green beans, stem ends removed

Directions
In a large skillet, heat butter and oil over medium-low. Add green beans; partially cover, and cook, tossing occasionally, until green beans are tender and browned in spots, 30 minutes. Season with salt and pepper.

P.S. See these smiling faces? This is a family that is liking their dinner.
Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

 

 

 

 

 

Tagliatelle with Proscuitto and Orange, www.MomFavorites.com

See this face? This is what happens when you don’t get to eat the yummy dinner that everyone else gets. All he got was a darn Mum Mum. Bummer.

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Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Previous Post: « Fish Stick Thursday – Day 4 of the CMF Meal Plan
Next Post: Prepping for Photos, Helpful Tips and Giveaway from Aurora D. »

Reader Interactions

Comments

  1. bonz says

    October 8, 2011 at 1:30 pm

    i like to try this recipe too. its healthy and looks so yummy.

    can interest you in joining a new community for women, moms or not, everyone is welcome. check us out Girls Talk Society

    Reply

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  1. Month of Meals Recipe Box – September 2014 - Mom Favorites says:
    September 1, 2014 at 8:01 am

    […] Tagliatelle with Proscuitto and Orange, recipe from Mom Favorites […]

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Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

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