Saute proscuitto in 2 tbls olive oil over medium high heat. Continue to cook unitl slightly crisp, 3-4 minutes. Remove with slotted spoon onto paper towels.
Add remaining 4 tblsp of oil and heat. Add the mushrooms. Stir until golden brown, 4-5 minutes. (Mushrooms and proscuitto can be prepared up to 3 hours ahead)
Bring pot of water to boil. Add salt (plenty of salt) Cook pasta until almost done. Add the asparagus about 2 min before pasta is done. Drain pasta and asparagus in collander.
Return pasta and asparagus to large pot. Add buter and 1/2 cup parmesean cheese. Mix in 1/2 the proscuitto and alll of the mushrooms. Taste and season.
To serve, mound pasta in large serving bowl or platter. Sprinkle remaining proscuitto and cheese, sprinkle chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 514 | ||
Calories from Fat: 292 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 1238.9mg | 43 % | |
Potassium 680.3mg | 18 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 33g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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