Fettuccine with Prosciutto and Asparagus
|3 cups; (1-inch) diagonally cut asparagus|
|9 ounces(9-ounce) package fresh fettuccine|
|1 tablespoonolive oil|
|1 cupchopped onion|
|2 teaspoonsbottled minced garlic|
|1/2 cupchopped prosciutto; (about 2 ounces)|
|2 teaspoonsbalsamic vinegar|
|1/8 teaspooncrushed red pepper|
|1/8 teaspoonblack pepper|
|1/4 cup; (1 ounce) preshredded fresh Parmesan cheese|
Fettuccine with Prosciutto and Asparagus Preparation
Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.
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