Prosciutto and Asparagus Pasta

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.

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

Step 1

Cook pasta according to package directions. Drain and return to pot.

Step 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.

Step 3

Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.

Nutrition Facts

Amount Per Serving
Calories 610Calories from Fat 54

% Daily Value *
Total Fat 37g57%

Saturated Fat 20g100%
Cholesterol 122mg41%
Sodium 880mg37%
Total Carbohydrate 50g17%

Dietary Fiber 2.9g12%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Prosciutto and Asparagus Pasta