Spaghetti with Mozzarella, Asparagus & Prosciutto
Allison Fleming
ingredients
- 2 lbs. Asparagus, trimmed
- 3/4 lb. spaghetti
- 4 T. olive oil
- 4 garlic cloves - minced
- 6 ounces prosciutto - thinly sliced
- 6 ounces mozzarella, cubed
- 6 T. basil
- salt & pepper
directions
- 1
Cook asparagus in salted water until crisp & tender about 2-3 minutes. Remove asparagus and immediately place in a bowl of ice water to stop cooking. When cool, cut into 1 inch pieces. Return water to boil. Add pasta & cook til al dente. Drain pasta & save 1 c. of the liquid.
- 2
In a large skillet, heat olive oil & add garlic. Saute for 1 minute & add asparagus, then pasta & some liquid. Toss & add prosciutto, mozzarella & basil. Season with salt & pepper & toss well before serving.
Source: Allison Fleming
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