Creamy Pasta with Asparagus and Prosciutto recipe
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Ingredients
- ½ bunch asparagus spears, trimmed and cut into 1 1/2-inch pieces ½ (8 ounce) package spaghetti 1 tablespoon olive oil 1 shallot, minced 3 slices sliced prosciutto, chopped ½ cup dry white wine ⅔ cup heavy whipping cream salt and freshly ground black pepper to taste 1 squeeze lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese, or to taste
Nutrition Info
- 734.9 caloriescarbohydrate: 54.7 gcholesterol: 132.1 mgfat: 45.4 gfiber: 4.3 gprotein: 18.2 gsaturatedFat: 22.9 gservingSize: -sodium: 613.4 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pasta with Asparagus and Prosciutto
Directions
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Bring a large pot of lightly salted water to a boil. Add asparagus and boil until tender yet firm to the bite, about 4 minutes. Scoop asparagus out of the pot using a slotted spoon, rinse under cold water, and drain.
Bring water to a boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat olive oil in a large skillet over medium-low heat and cook shallot until soft and translucent, 1 to 2 minutes. Add prosciutto, increase heat to medium, and cook until prosciutto is crisp, 3 to 5 minutes. Pour in white wine and simmer until evaporated. Add cream and season lightly with salt and pepper. Add drained asparagus and bring to a boil.
Mix cooked spaghetti into the sauce in the skillet. Season with lemon juice. Serve with freshly grated Parmesan cheese.