Capellini Con Prosciutto Ed Asparagi
Ready In: 19 mins
Serves: 4-6
Ingredients
- 1 (16 ounce) box angel hair pasta
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 3⁄4 cup finely chopped onion
- 4 1⁄2 ounces prosciutto, thinly sliced
- 1 lb asparagus, trimmed, cut into 2-inch pieces
- 1 cup chicken broth
- 1 cup half-and-half cream
- 1 cup freshly grated parmigiano
- 1⁄2 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- Heat oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add prosciutto; sauté 1 minute. Stir in asparagus and broth. Bring to simmer; continue cooking 5 minutes or until asparagus is tender.
- Add the half and half and cheese to asparagus mixture, stirring until blended.
- Cook Angel Hair according to package directions, drain and return to pot.
- Add asparagus mixture to hot Angel Hair and toss. Add salt and black pepper. Transfer to serving platter.
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