Prosciutto, Asparagus and Parmesan Spaghetti
I’m Italian – a heritage that I both love and despise. My craving for carb-heavy meals is high and I blame this on the generations of Brunettis that instilled a love of pasta in me. I try not to eat too many pasta meals a month but when I do – I always go back to the classic: spaghetti and meatballs. I’ve been wanting to mix it up for a while and when I saw this pin on Pinterest, I knew I had to try it!
What You’ll Need:
8 ounce of angel hair pasta
2 tablespoons of olive oil
2 garlic cloves
1 small onion, diced
2 cups of sliced mushrooms
4 oz. of prosciutto, cut into strips
1 lb. asparagus, trimmed and cut into 1 inch pieces
1 1/4 cups heavy cream
1/3 cup grated parmesan cheese
salt and pepper
1/2 teaspoon red pepper flakes.
1. Cook pasta according to directions and put pack in pot.
2. Meanwhile, heat oil in a large frying pan over medium high heat. Cook
onion, garlic, and mushrooms until fragrant and semi done. Add Prosciutto
and asparagus and cook until asparagus is bright green, about 3 min. Add
cream, 1/3 cup cheese, salt and pepper and red pepper 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.
4. Add the parmesan to your liking (I like a lot on mine!)