Thursday, November 7, 2013

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.


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