Recipe

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• 3 tbsp extra virgin olive oil
• 2 cups sliced white button mushrooms
• 2 garlic cloves, slivered
• salt
• pepper
• 1 -2 slice prosciutto, fat trimmed , cut into thin slivers
• 16 oz penne rigate
• 1 lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmigiano-reggiano cheese
• 2 tbsp slivered fresh basil leaves

• 1 Heat the oil in a large skillet until hot.
• 2 Add in the mushrooms; cook, stirring, over medium heat for about 10 minutes or until golden and tender.
• 3 Add in the garlic, salt, and pepper to taste; cook for 2 minutes.
• 4 Add in the prosciutto; stir to blend; remove from heat.
• 5 Cook the penne in plenty of boiling salted water according to package directions until al dente; add in the asparagus and cook 2-3 minutes or until tender; drain.
• 6 Add the penne and asparagus to the skillet; stir to coat with mushroom mixture.
• 7 Add in the mozzarella and PR cheese; toss.
• 8 Sprinkle with basil; serve immediately.