Prosciutto & Asparagus Pasta

Lately I've been trying to step up my game in the recipe department.  Trying new recipes and increasing my go-to everyday recipe list.  It goes without being said that Pinterest is my new best friend for this, right?

One of our favorite go-to recipes is Prosciutto & Asparagus Pasta, and I actually found it in Sunset Magazine.  Oh my, it is SO yummy.  So good.  And easy.  So it's an obvious choice for when you have company over - you won't have to spend all night in the kitchen and they'll devour it.  They will ask for the recipe, I'm telling you.

{Prosciutto and Asparagus Pasta}

• 8 ounces of angel hair pasta (we use whole wheat, makes us feel better about the ungodly amount of cream used below)
• 1 Tbsp of olive oil
• 1/2 large onion, chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 4 ounces thinly sliced proscuitto, cut into strips
• 1 pound asparagus, trimmed and cut into 1 inch pieces
• 1 1/4 cups heavy whipping cream (I know, it's a lot.  Do it in the name of goodness.  Or, replace with fat free half & half like we do.)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
  
  
  
  1. Cook pasta according to package instructions.  Drain and return to pot.
  2. Meanwhile, heat oil in large frying pan over medium high heat.  Cook onion, garlic, and mushrooms until fragrant, about 2 minutes.
  3. Add prosciutto and asparagus until asparagus turns bright green, about 2 minutes.
  4. Add cream, cheese, pepper, and red pepper flakes.  Reduce heat to simmer until sauce has thickened, about 4 minutes.
  5. Pour sauce with vegetables over pasta and toss to coat.  Serve with more grated Parmesan.