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Categories: Main courses, Quick and easy

Pasta with prosciutto, turnips and greens

EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it's easy to hurry past without a second notice. ... Read more

Total time: 40 minutes | Serves 6
  • Salt
  • 1 pound penne, or other short tube pasta
  • 3 tablespoons olive oil
  • 5 thin slices prosciutto (about 5 ounces), cut in thin slivers
  • 1 1/2 cups small-diced turnips (about 3/4 pound)
  • 3 cups finely chopped turnip greens
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/4 cup pecorino Romano cheese, grated

Step 1Bring a large pot of liberally salted water to a rolling boil. Add the pasta and cook until just tender, about 7 minutes, depending on the pasta.

Step 2Meanwhile, heat the olive oil and prosciutto in a large skillet over medium heat until the prosciutto loses its color, 3 to 4 minutes. Add the diced turnips and cook until they begin to turn golden, about 10 minutes; stir occasionally, but not too often or you'll delay the browning.

Step 3When the turnips are beginning to brown, add the greens and the garlic and stir together. Add the white wine and cook until it evaporates, about 1 minute. Continue cooking, stirring, about 5 minutes.

Step 4When the pasta is done, drain it, reserving one-half cup cooking water. Add the pasta and the reserved water to the skillet with the turnips and greens. Increase the heat to high and cook, stirring constantly, until the liquid is reduced to a light sauce, about 2 to 3 minutes. Taste and add salt if necessary.

Step 5Divide among 6 heated serving bowls and serve immediately sprinkled with the grated cheese.

Each serving:
431 calories; 20 grams protein; 61 grams carbohydrates; 4 grams fiber; 12 grams fat; 3 grams saturated fat; 24 mg. cholesterol; 738 mg. sodium.
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