By Christine Vartanian Datian
Originally published in Sunset Magazine, March 2012.
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
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.
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