Prosciutto and Asparagus Pasta

Photo: Annabelle Breakey

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 610
  • Calories from fat: 54%
  • Protein: 21g
  • Fat: 37g
  • Saturated fat: 20g
  • Carbohydrate: 50g
  • Fiber: 2.9g
  • Sodium: 880mg
  • Cholesterol: 122mg

Ingredients

  • 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

Preparation

  1. 1. Cook pasta according to package directions. Drain and return to pot.
  2. 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. 3. Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.
Note:

Nutritional analysis is per 2-cup serving.

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