Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta.

Recipe by Cooking Light June 2002

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

335 calories; calories from fat 27%; fat 10g; saturated fat 3.4g; mono fat 4.3g; poly fat 1.2g; protein 17.7g; carbohydrates 44.6g; fiber 5.4g; cholesterol 64mg; iron 3.4mg; sodium 722mg; calcium 211mg.
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