Recipe Corner: Prosciutto and Asparagus Pasta

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