This colorful pasta dish is packed with great flavor and can be assembled quickly on a weeknight. Substitute your favorite seasonal vegetables, like zucchini or Brussels sprouts, to enjoy this light dish year round.
Ingredients
Method
Bring a large pot of salted water to a boil over high heat.
Cook pasta according to directions on package. Drain and keep warm.
Meanwhile, heat oil in a large skillet over medium heat.
Add onions and prosciutto and cook until onions start to brown, 7 to 10 minutes.
Add asparagus and cook, stirring frequently, for 5 minutes.
Add tomatoes, cover and cook 3 to 5 minutes longer.
Uncover and add wine, stirring to deglaze the brown bits on the bottom of the pan.
When the liquid has evaporated and the asparagus can be pierced easily with a knife, remove from heat.
Toss with drained pasta.
Add cheese and toss again.
Season with salt and pepper.
Nutritional Info
Serving Size
Calories
410
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.