Prosciutto, Asparagus and Parmesan Spaghetti

When Natalie at Designer Bags and Dirty Diapers posted this recipe I knew I had to try it. Pasta is my comfort food and there are so many variations that I never tire of it. Natalie found this recipe from Val So Cal. I love trying new recipes and Val definitely delivers. It's a very flavorful dish and easy to make. You must check out her blog here.

Prosciutto, Asparagus and Parmesan Spaghetti

Adapted via

(my changes are in bold)

8 ounce of angel hair pasta (whole wheat spaghetti)

2 Tablespoons olive oil

2 garlic cloves

1 small onion, diced

2 cups of sliced mushrooms (I omitted these)

4 oz of prosciutto, cut into strips (Trader Joe's pancetta)

1 lb. asparagus, trimmed and cut into 1-inch pieces

1 1/4 cups heavy cream (2 Tablespoons 1% milk)

1/4 cup reduced-fat cream cheese

1/3 cup grated Parmesan cheese (1/4 cup grated Parmesan cheese)

Salt and pepper

1/2 teaspoon red pepper flakes

1) Cook pasta according to directions and put back in pot
2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic, and mushrooms until fragrant and semi-done. Add prosciutto and asparagus and cook until asparagus is bright green about 3 minutes. Add cream, 1/3 cup parmesan cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
3) Pour sauce with vegetables over pasta and toss to coat.
4) Sprinkle with more parmesan cheese and prosciutto (if desired)

Because I don't cook with heavy cream I made some changes. I substituted reduced-fat cream cheese and low-fat milk for the heavy cream and added a little more parmesan cheese. It was still a creamy dish. I will definitely be making this again. It was so delicious, very flavorful, and easy to make, especially when you buy the diced pancetta and the diced onion from Trader Joe's.

Enjoy!