Recipe Corner: Prosciutto and Asparagus Pasta


unnamedBy Christine Vartanian Datian

Originally published in Sunset Magazine, March 2012.

 

Ingredients:

 

8 ounces angel hair pasta (or any style pasta)

2 tablespoons olive oil

1/2 large onion, sliced or diced

2-3 garlic cloves, minced

2 cups sliced fresh mushrooms

4 ounces thinly sliced prosciutto, cut into strips

1 pound fresh asparagus, trimmed and cut into 1-in. pieces

1 1/4 cups heavy whipping cream

 

About 1/2 cup grated parmesan cheese

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

 

Preparation:

 

Cook pasta according to package directions.  Drain and return to pot to keep warm.

 

Meanwhile, heat oil in a large pan over medium heat.  Cook onion, garlic, and mushrooms until fragrant, about 2 minutes.  Add the prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes.  Add the cream, parmesan cheese, black pepper, and red pepper flakes, and toss.

 

Reduce heat to simmer and cook until sauce has thickened, about 3-4 minutes.  Pour sauce with vegetables over the pasta and toss to coat.   Serve with extra parmesan cheese, if desired.

 

Serves 4.

 

Go to: http://www.myrecipes.com/recipe/prosciutto-asparagus-pasta

 

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/

 

 

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:  http://www.myrecipes.com/search/site/Datian