Pasta with Proscuitto and Asparagus

Sunset Magazine  (at sister site has a delicious looking recipe in the March issue that I’m going to make this week!  I doubled most of their quantities so this will make at least 6 portions, except for the sauce – they call for all cream, and I’m going to use half milk and half cream to reduce the fat and calories, and will add in a bit of pasta water if needed to extend the sauce.


1 lb angel hair pasta

2 tablespoon olive oil

1 large onion, sliced

2 garlic cloves, minced

3 cups sliced mushrooms

8 ounces thinly sliced prosciutto, cut into strips

1 ½  pound asparagus, trimmed and cut into 1-in. pieces

1 cup heavy whipping cream

1 cup milk

Reserved pasta cooking water – up to 1 cup

About 3/4 cup grated parmesan cheese

½  teaspoon pepper

½  teaspoon chile flakes

  1. Cook pasta according to package directions, adding 1 tbsp of olive oil. Reserve 1 cup of cooking liquid, then drain and return to pot.
  2. While pasta is cooking, heat oil in a large frying pan over medium-high heat. Cook onion, and mushrooms about 2 minutes Add garlic, and cook one more minute, then add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, milk, 1/2 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes. If needed, add up to one cup of pasta cooking liquid to achieve desired consistency.
  3.  Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.



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