Penne Rigate With Asparagus, Prosciutto, and Mushrooms |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Simple and delicious. Ingredients:
3 tablespoons 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 ounces 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 tablespoons slivered fresh basil leaves |
Directions:
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.
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