Summertime Orchiette Gratin
This creamy gratin combines asiago cheese, prosciutto, and veggies to make a rich and savory summertime dish.
- 1 1/4 cups heavy cream
- 1 1/4 cups chicken stock
- 3 Tbs white wine
- 2 tsp minced garlic
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 3/4 cups (8 ounces) corn kernels
- 1 3/4 cups (8 ounces) fresh or frozen peas
- 1 1/4 cups olives, halved
- 1/4 lb proscuitto ham, sliced into 1/8-inch by 1 1/2-inch strips
- 5 1/2 cups (1 1/2 pounds) cooked orchietti pasta
- 1/2 cup shredded basil
- 3/4 cups (3 ounces) grated asiago cheese
- Combine heavy cream, chicken stock, white wine, garlic, salt and pepper in a medium sized saucepan. Bring to a boil, then turn down to low and simmer for 5 minutes.
- Add corn, peas, olives and proscuitto to cream sauce and continue cooking over low heat for 2-3 more minutes. Place orchietti in a large mixing bowl and toss with cream sauce and basil until evenly combined.
- Pour into a lightly greased 9-inch by 13-inch (3 quart) baking dish and top with cheese. Bake for 20 minutes in a 400 degree oven until lightly golden on top
Calories from Fat 181 (27%)
(31%)Total Fat 20g
(48%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 93g
(25%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.