This dish made me feel like I was in Rome again! Oh how I wish I was, especially with all of the exciting events happening there this past weekend. But alas, I’m at home nesting like crazy and waiting for our baby to arrive any day now (can’t wait!) so I’ll take a little taste of Italy however I can manage. Also, due to the midwife’s orders, I’m supposed to currently limit my carb intake to one serving a day, so have to make it good!
This is a filling but not super heavy dish that’s perfect for spring. I’ve been on an asparagus kick lately and thought it would be a good match with the prosciutto. I’m not a big fan of salty foods, but the slight saltiness of the prosciutto paired beautifully with the creamy richness of the alfredo sauce. Of course you can make your own sauce, but this time around I decided to use a jar of store bought sauce to save some time and energy.
Prosciutto and Asparagus Alfredo Pasta
3 oz sliced prosciutto, roughly chopped
1 lb fresh asparagus, ends trimmed off, cut into 1 inch pieces
2 cloves garlic, minced
1 lb pasta (I used whole wheat rotini)
2 cups alfredo sauce (I used a 15 oz jar of store bought)
Yield: 6-8 servings
Heat some olive oil in a large frying pan and add the asparagus. Cook for about 7 minutes or until tender. Add the garlic and prosciutto and cook for another 2 minutes or so, stirring occasionally. Set aside.
Cook the pasta according to the package. Drain and return the pasta to the pan you cooked it in. Add the alfredo sauce and the asparagus/prosciutto mixture and stir everything together until fully incorporated. Season with a little salt and pepper before serving and sprinkle some grated parmesan on top for garnish. Eat while hot and enjoy!
Source: Adapted from Tide and Thyme