Pasta Primavera With Prociutto, Asparagus, and Carrots

Adapted from "In My Kitchen" by Ted Allen. Other vegetables could be added, and the prosciutto could be omitted. It's all about the sweet vegetables, rich cream, and mustard.

• Ready In: 30 mins
• Serves: 8

Ingredients

•  kosher salt
• 1  lb penne or 1  lb farfalle pasta
• 1  lb  medium asparagus spear, stems trimmed, cut into 1-1/2-inch lengths
• 1  large carrot, cut into matchsticks
• 1  tablespoon  extra-virgin olive oil
• 8  ounces  sliced prosciutto, cut into bite-size pieces
• 1  large shallot, sliced 1/8 inch thick
• 1  garlic clove, minced
• 1⁄2 teaspoon red pepper flakes
• 1  cup heavy cream
• 1  cup  chicken stock, preferably homemade or 1  cup  canned low sodium chicken broth

Directions

1. Bring a pot of water to a boil, salt it generously, and start cooking the pasta. Three minutes before the pasta is done, add the asparagus and carrots and cook for 3 minutes (for example, for a 9 minute penne, add the veggies at the 6 minute mark, or for a 14 minute penne, add them at the 11 minute mark). Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.
2. While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat, add the ham and shallot, and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock, and mustard, and simmer for a minute or two, scraping up any brown bits.
3. Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary, and serve immediately in warm bowls with grated Parmesan available.