Snacking

Cheese

Deli Meat

Bacon

Hot Dogs

Breakfast Sausage

Breaded Chicken

Dinner Sausage

Traditional Italian

Burgers

Corn Dogs

Grilled Chicken Strips

Filter Products By:

Organic Natural Grass Fed Non-GMO Project Verified Gluten Free Dairy Free Sugar Free Whole30 Approved Common Allergies

No Antibiotics Ever

Our standard is simple: No antibiotics, ever.

Applegate Humanely Raised

Animals deserve to be handled with care and respect.

No GMO Ingredients

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Snacking
Cheese
Deli Meat
Bacon
Hot Dogs
Breakfast Sausage
Breaded Chicken
Dinner Sausage
Traditional Italian
Burgers
Corn Dogs
Grilled Chicken Strips
Allergen Search

Filter Recipes

Dietary Preferences

Ingredient

Meal

Clear Filters

No Antibiotics Ever

•

Applegate Humanely Raised

•

No GMO Ingredients

Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

All Recipes Entrees

“Pasta” Primavera with Asparagus, Peas and Prosciutto

Pasta primavera recipe

This Paleo-friendly riff on the classic Italian dish comes together in less than 30 minutes.

  • Dairy-Free

  • Gluten-Free

Serves 4 | Total Time: Less Than 30 Mins

Ingredients

  • 2 pounds zucchini, trimmed
  • 3 tablespoons olive oil
  • 1 (4-ounce) package Applegate Naturals® Prosciutto, sliced
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 2 scallions, sliced
  • 1 cup reduced sodium chicken broth (gluten free)
  • 1 (10-ounce) bag frozen peas, defrosted
  • Salt and freshly ground black pepper

Instructions

  1. Using a vegetable peeler or mandoline, cut the zucchini into long ribbons, working your way around the zucchini until you reach the seedy core. Discard the core. Set the zucchini ribbons aside. 
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the prosciutto, separating it with your fingertips as your drop it in, and cook, stirring occasionally, until crisp and golden, 6 to 8 minutes. Transfer the prosciutto to a paper towel–lined plate to drain. 
  3. Add the asparagus and scallions to the skillet and cook, stirring, for 1 minute. Add the chicken broth, ½ teaspoon salt and ¼ teaspoon black pepper and simmer until the asparagus is just tender, about 3 minutes. Stir in the peas and cook until just warmed through. Meanwhile, cook the zucchini in 2 batches. 
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the ribbons, season with salt and pepper to taste and cook, tossing and stirring until just softened, 2 to 3 minutes. Divide among 2 bowls. 
  5. Repeat with the remaining 1 tablespoon oil and zucchini and divide among 2 more bowls. Top the zucchini with the asparagus and pea sauce and scatter the crisp prosciutto over top. Serve at once.

Gluten-Free

Dairy-Free

In This Recipe

12872

Applegate Naturals® Prosciutto

 View product | View recipes
Buy Now

Buy Online

You Might Also Like

Mediterranean pasta

Spike Mendelsohn's Mediterranean Pasta
Black bean tacos recipe

Black Bean and Bacon Tacos with Cabbage Slaw & Queso Fresco
Gf alfredo

Gluten-Free Crispy Chicken Alfredo

Grilled chicken tacos in pickled cabbage tortillas

Grilled Chicken Tacos in Pickled Cabbage “Tortillas”