Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta.
3 cups (1-inch) diagonally cut asparagus
1 (9-ounce) package fresh fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 cup chopped prosciutto (about 2 ounces)
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
How to Make It
Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.
Fantastic. Quick and Easy. Substituted Zucchini for Asparagus. Added Cherry tomattoes cut in half. Used Chicken Stock plus slivered almonds. Plenty of flavor. Can be used with shrimp, chicken or just about any meat you would choose. Extremely easy and adjustable. I reduced it for 2. Is now a standard - standby.
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