Photo: Annabelle Breakey
Total Time
25 Mins
Serves 4

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.

Ratings & Reviews

funinthedaytime's Review

February 11, 2014

Momntwins's Review

April 23, 2013
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

October 27, 2012
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

March 30, 2012

Prunecake's Review

March 13, 2012
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

March 12, 2012

SuzanneM's Review

February 29, 2012
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

February 27, 2012
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

February 26, 2012

user's Review

February 25, 2012
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.