Prosciutto and Asparagus Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
8 ounces angel hair pasta |
1 tablespoon olive oil |
1/2 large onion, sliced |
2 garlic cloves, minced |
2 cups sliced mushrooms |
4 ounces thinly sliced prosciutto, cut into strips |
1 pound asparagus, trimmed and cut into 1-in. pieces |
1 1/4 cups heavy whipping cream |
about 1/4 cup grated parmesan cheese |
1/2 teaspoon pepper |
1/2 teaspoon chile flakes |
Directions:
1. Cook pasta according to package directions. Drain and return to pot.
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.
3. Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.
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