Pasta with Asparagus, Prosciutto and Pecorino Romano
Serves 4 to 6
Time 35 min
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
- 3/4 pound dried fusilli or penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1/4 pound thinly sliced prosciutto, cut into thin strips
- 1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 cups halved cherry tomatoes
- 1/4 cup dry white wine or water
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
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:
Per serving: 410 calories (90 from fat), 10g total fat, 3.5g saturated fat, 25mg cholesterol, 850mg sodium, 57g carbohydrates (4g dietary fiber, 6g sugar), 21g 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.
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Ingredients
- 3/4 pound dried fusilli or penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1/4 pound thinly sliced prosciutto, cut into thin strips
- 1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 cups halved cherry tomatoes
- 1/4 cup dry white wine or water
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper