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Prosciutto and Asparagus Pasta

Prosciutto and Asparagus Pasta

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Khatche

Khatche

We love prosciutto-wrapped asparagus and this was a great way to stretch the relatively expensive prosciutto. Our whole family loves it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to a boil; cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
  2. Heat a skillet over medium heat; cook prosciutto in hot skillet until crisp, 2 to 3 minutes. Remove prosciutto from skillet and transfer to a work surface to cool; chop.
  3. Heat olive oil in a skillet over medium heat; cook and stir green onions until lightly browned, about 5 minutes. Remove skillet from heat; add asparagus.
  4. Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 1/4 cup of the pasta water.
  5. Combine pasta, 1/4 cup pasta water, asparagus, and green onions together in a serving bowl; top with prosciutto.
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