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Prosciutto and Asparagus Pasta

Photo: Annabelle Breakey
Total time 25 mins
Yield Serves 4
Sunset reader Christine Datian, of Las Vegas, sent us this indulgent and delicious pasta recipe. If you'd prefer a lighter version, you could use milk thickened with a little flour in place of the cream.


  • 8 ounces angel hair pasta
  • 1 tablespoon olive oil
  • 1/2 large onion, sliced
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 4 ounces thinly sliced prosciutto, cut into strips
  • 1 pound asparagus, trimmed and cut into 1-in. pieces
  • 1 1/4 cups heavy whipping cream
  • About 1/4 cup grated parmesan cheese
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chile flakes

Nutrition Information

  • calories 610
  • caloriesfromfat 54 %
  • protein 21 g
  • fat 37 g
  • satfat 20 g
  • carbohydrate 50 g
  • fiber 2.9 g
  • sodium 880 mg
  • cholesterol 122 mg

How to Make It

  1. Cook pasta according to package directions. Drain and return to pot.

    Trimming Asparagus
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.

  3. Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.

Cook's Notes

Nutritional analysis is per 2-cup serving.