Pasta with Proscuitto and AsparagusPosted: February 27, 2012
Sunset Magazine (at sister site Myrecipes.com) 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
- Cook pasta according to package directions, adding 1 tbsp of olive oil. Reserve 1 cup of cooking liquid, then drain and return to pot.
- 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.
- Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.