Prosciutto and Asparagus Pasta

Prosciutto and Asparagus Pasta

Khatche

"We love prosciutto-wrapped asparagus and this was a great way to stretch the relatively expensive prosciutto. Our whole family loves it."
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Ingredients

30 m servings 359 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of water to a boil; cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
  2. Heat a skillet over medium heat; cook prosciutto in hot skillet until crisp, 2 to 3 minutes. Remove prosciutto from skillet and transfer to a work surface to cool; chop.
  3. Heat olive oil in a skillet over medium heat; cook and stir green onions until lightly browned, about 5 minutes. Remove skillet from heat; add asparagus.
  4. Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 1/4 cup of the pasta water.
  5. Combine pasta, 1/4 cup pasta water, asparagus, and green onions together in a serving bowl; top with prosciutto.

Footnotes

  • Cook's Notes:
  • Optional: Toast 1/4 cup pine nuts in small pan while boiling pasta and add to pasta. Also good with 1 lemon zested and juiced or 1/4 cup grated Parmesan cheese.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I have yet to make this dish, But i have been looking for a pasta dish like this. These are all of my favorite ingredients and I can't wait to try this recipe . Thank you!

Most helpful critical review

This was really bland. I added some parmesan cheese and that only helped a little. I wish I'd used bacon or something other than prosciutto, since prosciutto is a rare treat for us and we would ...

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This was really bland. I added some parmesan cheese and that only helped a little. I wish I'd used bacon or something other than prosciutto, since prosciutto is a rare treat for us and we would ...

I have yet to make this dish, But i have been looking for a pasta dish like this. These are all of my favorite ingredients and I can't wait to try this recipe . Thank you!

I found the dish to be extremely delicious. the lack of sauce allowed to taste the whole dish which I enjoyed. I sautéed the asparagus before boiling and that added a little crispness that I enj...

Kind of bland. I added a bunch of freshly grated Parmesan, freshly grated pepper & olive oil.

Any chance to put asparagus and prosciutto together is a win in my book. I used leftover grilled asparagus, which I think added a bit more of that roasted flavor.

Prosciutto crudo and asparagus go very well together in this light pasta. I sautéed the onions, prosciutto and the asparagus together until the ham was lightly warmed, not crisp as to not ruin t...

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