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Pasta with Asparagus, Lemon, and Prosciutto

Pasta with Asparagus, Lemon, and Prosciutto

Cook prosciutto, the Italian salt-cured ham, quickly; it becomes tough if overcooked.

Cooking Light APRIL 2004

  • Yield: 4 servings (serving size: 1 1/4 cups)


  • 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


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

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.

Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 29%
  • Fat: 12.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 24.9g
  • Carbohydrate: 44g
  • Fiber: 6.2g
  • Cholesterol: 84mg
  • Iron: 4.2mg
  • Sodium: 990mg
  • Calcium: 256mg

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Pasta with Asparagus, Lemon, and Prosciutto recipe