Penne Rigate With Asparagus, Prosciutto, and Mushrooms

Simple and delicious.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 2  cups  sliced white button mushrooms
• 2  garlic cloves, slivered
•  salt
•  pepper
• 1 -2  slice prosciutto, fat trimmed, cut into thin slivers
• 16  ounces  penne rigate
• 1  lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄4 cup  grated parmigiano-reggiano cheese
• 2  tablespoons  slivered fresh basil leaves

Directions

1. Heat the oil in a large skillet until hot.
2. Add in the mushrooms; cook, stirring, over medium heat for about 10 minutes or until golden and tender.
3. Add in the garlic, salt, and pepper to taste; cook for 2 minutes.
4. Add in the prosciutto; stir to blend; remove from heat.
5. Cook the penne in plenty of boiling salted water according to package directions until al dente; add in the asparagus and cook 2-3 minutes or until tender; drain.
6. Add the penne and asparagus to the skillet; stir to coat with mushroom mixture.
7. Add in the mozzarella and PR cheese; toss.
8. Sprinkle with basil; serve immediately.