5 oz thinly sliced prosciutto, cut into julienned strips
10 oz mushrooms (I like portabella), sliced
1 pound penne, farfalle, or rigatoni
1 pound asparagus, sliced into 1 inch strips on the diagonal
2 Tbsp unsalted butter, softened
3/4 cup grated parmesan cheese (I use freshly grated Romano), divided
1/4 cup chopped chives
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Let's Make It
Heat 2 of the Tbsp. of oil in large skillet over medium-high heat. When hot, add the prosciutto. Stir and cook until strips are crisp, about 3-4 minutes. Remove with slotted spoon and drain on paper towels. Add remaining oil to same skillet and cook mushrooms until golden brown, about 4-5 minutes. Remove from pan and set aside.
Bring large pot of water to boil and add salt. Add pasta. Cook for 9 minutes, then add sliced asparagus. Continue to cook for about 3 minutes more, until pasta is al dente and asparagus is tender.
Drain pasta and asparagus, and then return both to pot. Stir in the butter and 1/2 cup of the grated cheese. Stir in the prosciutto and mushrooms. Season with salt to taste. Top with remaining cheese and chives to serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.