- Calories 610
- Caloriesfromfat 54%
- Protein 21g
- Fat 37g
- Satfat 20g
- Carbohydrate 50g
- Fiber 2.9g
- Sodium 880mg
- Cholesterol 122mg
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.
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.
Momntwins's Review
I have this at least 20+ times. One of our staples for dinner. Super easy and delicious. I substitute Italian sausage or chicken and it taste great. Have used all different types of pasta and it works.Highly recommend this pasta
avalon's Review
i use more mushrooms and asparagus oh prosciutto a whole lb...wonderfull can't get enough great left overs also.....added some italian seasoning..basically doubled sauce part and veggies didn't put prosciutto in until adding pasta... since it really only needs heated my family LOVED THE RECIPE.
CandyMaxey's Review
N/A
Prunecake's Review
What a delicious and colorful pasta meal! My family loved it and I will make it over and over again! So fast and easy-yet looks and tastes very impressive!!!
BeataVanEsch's Review
N/A
SuzanneM's Review
Quick and lovely. The crispy prosciutto, earthy mushrooms and bright green asparagus were perfect complements.The red pepper flakes added just the right amount of heat. After the chopping there was very little work. I would recommend thin asparagus and a good quality cheese. There was more than enough sauce and vegetables (which I increased slightly) to cover two 9oz. packages of refrigerated linguine. I served it with a salad and bread for some weeknight company. We all enjoyed it thoroughly.
roxykooks's Review
Made this asparagus recipe last night....Don't waste your time and precious ingredients....Increased spices two fold and it still was tasteless....When having to add more salt and pepper at the table to make it just palatable, that just doesn't get it...
Although this morning did use the rest to make a great pasta frittata.
knightin's Review
N/A
user's Review
Good recipe. I made it a little lighter and (almost) dairy free by using unsweetened soy milk and a few tablespoons of light sour cream instead of the cream.
funinthedaytime's Review