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 calories
carbohydrate: 54.7 g
cholesterol: 132.1 mg
fat: 45.4 g
fiber: 4.3 g
protein: 18.2 g
saturatedFat: 22.9 g
servingSize: -
sodium: 613.4 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Bring water to a boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  3. 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.

  4. Mix cooked spaghetti into the sauce in the skillet. Season with lemon juice. Serve with freshly grated Parmesan cheese.

Recipe Yield

2 servings

Recipe Note

Asparagus and ham are a classic combination. If you like it extra creamy, add some goat cheese. This is a quick dinner we often make during the week. You can use any pasta shape you like.

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