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.
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
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.
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!!!
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.
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.
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.
