Fettuccine with Prosciutto and Asparagus

Ready in 45 minutes


3 cups ; (1-inch) diagonally cut asparagus
9 ounces (9-ounce) package fresh fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons bottled minced garlic
1/2 cup chopped prosciutto; (about 2 ounces)
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/4 cup ; (1 ounce) preshredded fresh Parmesan cheese

Original recipe makes 4 Servings



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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