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Pasta with Asparagus, Lemon, and Prosciutto

Yield 4 servings (serving size: 1 1/4 cups)
Cook prosciutto, the Italian salt-cured ham, quickly; it becomes tough if overcooked.

Ingredients

  • 1 (9-ounce) package fresh fettuccine
  • 2 teaspoons olive oil
  • 5 cups (1-inch) slices asparagus (about 1 1/2 pounds)
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 4 ounces very thin slices prosciutto, coarsely chopped
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 374
  • caloriesfromfat 29 %
  • fat 12.1 g
  • satfat 4.7 g
  • monofat 3.2 g
  • polyfat 1 g
  • protein 24.9 g
  • carbohydrate 44 g
  • fiber 6.2 g
  • cholesterol 84 mg
  • iron 4.2 mg
  • sodium 990 mg
  • calcium 256 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute. Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.