Parmesan and Asparagus Pasta
Author: Shelby (adapated from ValSoCal)
Recipe type: Pasta
- 8 ounces thin spaghetti noodles
- 2 Tbs olive oil
- 3 - 4 large garlic cloves
- ½ small onion diced
- 1 pint container of sliced mushrooms
- 4 oz of procuitto or thin sliced ham, cut into thin strips
- 1 lb asparagus trimmed and cut into 1 inch pieces
- 1¼ cups heavy cream
- ¾ cup Parmesan cheese, grated (divided)
- ¼ tsp crushed red pepper flakes (more or less to desired spiciness)
- salt and pepper to taste
- Cook pasta according to package directions
- Heat oil in a large frying pan over medium heat, sauté onion, garlic and mushrooms until fragrant and semi done.
- Add prosciutto or ham and asparagus and sauté until asparagus is bright green (apprx 2-3 min)
- Add cream and ½ cup of parmesan cheese, red pepper flakes and salt and pepper as desired
- Reduce heat to simmer and cook several minutes until sauce has thickened.
- Combine your sauce and veggie mixture with the pasta and toss to coat.
- Top with remaining ¼ cup parmesan cheese and enjoy!
Recipe by The Gingham Apron at https://www.theginghamapron.com/parmesan-and-asparagus-pasta/
3.3.3077