1 teaspoon lemon zest, plus 3 Tbsp. fresh juice (from 1 large lemon)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil
1/2 cup loosely packed fresh flat-leaf parsley leaves
8 ounces uncooked whole-grain linguine
1 pound fresh thin asparagus, trimmed and cut diagonally into 1-in. pieces
4 1/2-oz. slices prosciutto
4 ounces fresh mozzarella or Burrata cheese, drained and torn into bite-size pieces
How to Make It
Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley.
Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat.
Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces.
Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil.
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