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.
How to Make It
Step 1
Cook pasta according to package directions. Drain and return to pot.
Step 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.
Step 3
Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.
Chef's Notes
Nutritional analysis is per 2-cup serving.
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