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Prosciutto, Asparagus, and Mushroom Pasta

Are we all hungover from the overflow of Halloween candy last night?

Yesterday evening, as we saw our little giddie trick-or-treating-first-timer squealing as he ran from one house to the next (not for candy, but to see the next porch of "pumkinnss!"), Ryan and I decided that Halloween is a thousand times more fun with a little kid around.

Sure, the grown-up parties are fun to attend, and babies are fun to dress up and carry around, but when that little one gets to run in his little costume from house to house, bursting with Halloween magic, and wearing a smile bigger than he ever has before, it's priceless.

We live by such a charming neighborhood here in West Jordan. The families are amazing, the homes are stunning, and it's all tucked away in a cozy cul-de-sac. Trick-or-treating there was just like a little fairy tale - and lesson learned... bring a bigger bag next year for the little man (they gave out huge treats)!

 - - -

This pasta has some surprising flavor. The ingredients are simple, the cooking method is simple, but it tasted so unbelievable creamy and had such depth throughout the entire dish. I think the prosciutto, red pepper flakes, and mushrooms are to blame. The flavor is HUGE. It was worth the splurge on that decadent few slices of meat. As amazing as bacon is, it's got nothin' on it's richer aunt.


Prosciutto, Asparagus, and Mushroom Pasta
makes 6 servings

8oz angel hair pasta
2 cloves of garlic, minced
1 small onion, diced
1 C quartered mushrooms
4 oz prosciutto, cut into strips
1 lb asparagus, trimmed and cut into 1 inch pieces
1 1/4 C heavy cream
1/3 C grated parmesan cheese + more for sprinkling
salt and pepper
1/2 t red pepper flakes

1. In a large soup pot, cook pasta according to directions on package. Drain and set aside in a large bowl.
2. Heat oil in a large frying pan over medium high heat. Toss in onion, garlic, and mushrooms and cook until mostly done (not all the way limp, still maintaining a bit of crisp in the onion).
3. Add prosciutto and asparagus and cook until asparagus is bright green, and prosciutto is cooked through (getting crispy).
4. Add cream, parmesan, salt, pepper, red pepper flakes. Reduce to a simmer and cook until sauce thickens.
5. Pour sauce with veggies over pasta and toss to coat. Sprinkle with more parmesan and serve warm.

recipe adapted from: val so cal


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