Asparagus and prosciutto pasta is a light and colorful dish that brings charred asparagus and savory prosciutto into a delicious pasta meal. With a quick cook time of just 25 minutes, this recipe is a great pick for busy weeknights.
This pasta recipe resolves common issues like overcooked vegetables and bland flavors often seen in quick weeknight meals.
I sometimes struggle with making sure the pasta isn’t overcooked while balancing everything else. It’s a constant challenge, especially if I’m trying to get dinner ready before family members arrive. The nice part about this dish is that it comes together fast, so nobody has to wait too long.
This recipe works well because it uses fresh ingredients that pack a lot of flavor without taking hours to prepare. You can quickly sauté asparagus and prosciutto, later mixing them with pasta for a delightful meal.
If you’re looking for another quick pasta dish, try my Frozen Biscuits in Air Fryer for a tasty side!
Table of contents
Why You Will Love This Recipe
- Bright, Fresh Flavors , The crunchiness of asparagus combines beautifully with the savory bite of prosciutto. This dish brings a lively taste that feels both comforting and refreshing.
- Quick and Accessible , With simple preparation and minimal cooking time, you can whip up asparagus and prosciutto pasta in about 25 minutes, making it easy for weeknight meals.
- Colorful Presentation , The vibrant green of the asparagus and the deep hue of sun-dried tomatoes create an enticing visual display, making dinner feel special without extra effort.
- Perfectly Creamy Finish , A sprinkle of Parmesan adds just the right amount of creaminess, enriching the sauce and melding the flavors for a satisfying experience at every taste.
Asparagus and Prosciutto Pasta
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Diet: Low Fat
Description
A delicious asparagus and prosciutto pasta recipe that’s quick to prepare and perfect for a low-fat meal.
Ingredients
- 340 g (12 oz) dried fettuccine pasta
- 350 g (12 oz) asparagus, fresh, firm stalks with tightly closed tips
- 85 g (3 oz) finely sliced prosciutto
- 4 cloves garlic, finely minced
- ½ cup sun-dried tomatoes
- 40 g (½ cup) Parmesan cheese, freshly grated
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh basil leaves, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 250 ml (1 cup) reserved pasta water
Instructions
- Step 1: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of sea salt once boiling to season the pasta from within.
- Step 2: Add the dried fettuccine pasta to the boiling salted water. Cook for a few minutes until the pasta is just al dente, retaining a slight firmness to hold its shape when combined with sauce.
- Step 3: Before draining, carefully reserve 1 cup (250 ml) of the starchy pasta cooking water. Drain the pasta using a colander.
- Step 4: Heat 3 tablespoons of extra virgin olive oil in a large frying pan over medium-high heat. Add the asparagus and season with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté for 2-3 minutes, until just fork tender yet retaining vibrant green color. Remove the asparagus to a plate, leaving any oil remaining in the pan.
- Step 5: In the same pan over medium heat, add the prosciutto and cook for about 3 minutes, until done to preference (avoid over-crisping to keep a tender texture).
- Step 6: Add the minced garlic to the pan and cook while stirring for 1 minute, until fragrant but not browned. Stir in the sun-dried tomatoes and ½ teaspoon red chili pepper flakes, mixing well.
- Step 7: Return the cooked pasta and the sautéed asparagus to the pan. Gradually add the reserved pasta water, starting with about ¼ cup, tossing continuously to bring the sauce together and coat the pasta evenly. Add more reserved water if the sauce is too thick.
- Step 8: Remove the pan from heat and add the grated Parmesan cheese. Toss until the cheese melts and the sauce becomes creamy, coating all ingredients thoroughly.
- Step 9: Plate the pasta and garnish with the fresh chopped basil leaves. Add additional freshly grated Parmesan cheese if desired.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 1 day to preserve freshness.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and reheat slowly before serving.
- To avoid tough asparagus, slice into smaller pieces and sauté an extra 1-2 minutes if needed.
- Prevent pasta clumping by stirring constantly for the first 2 minutes of cooking in salted boiling water.
- Adjust sauce consistency by adding reserved pasta water gradually, starting with ¼ cup increments.
- Cook prosciutto no longer than 3 minutes on medium heat to prevent it from becoming overly crispy or burnt.
- Taste and adjust seasoning with additional salt and pepper before serving for balanced flavor.
- Reheat refrigerated pasta gently in a pan over low heat adding a splash of water or olive oil to loosen sauce. Avoid high heat to preserve the asparagus texture.
- Serve with gluten-free garlic bread or an arugula salad for a complete meal.
- Complement with a charred vegetable medley or roasted cherry tomatoes.
- Use leftovers as a flavorful filling for crepes or mix chilled with olives and fresh basil for a pasta salad.
- Drizzle with extra olive oil or sprinkle red chili flakes for added flavor and mild heat.
- Substitute fettuccine with pappardelle for a broader noodle that holds sauce well.
- Replace prosciutto with cooked shrimp or thinly sliced chicken breast for alternative proteins.
- For a vegan variation, omit prosciutto and Parmesan; consider using nutritional yeast and sautéed mushrooms for umami.
- Select bright green asparagus with firm stalks and tightly closed tips for optimal freshness and texture.
- Choose high-quality thinly sliced prosciutto to melt into the pasta without overpowering the dish.
- Use fresh garlic minced finely to achieve aromatic flavor, avoiding pre-minced garlic as it can be harsh.
- Prefer freshly grated Parmesan cheese for best melting quality and flavor balance.
- Extra virgin olive oil enhances richness and flavor, so opt for a good quality variety.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Asparagus: Look for bright green, firm stalks with tightly closed tips. Fresh asparagus adds a crisp texture and vibrant color to the dish.
- Prosciutto: Choose high-quality, thinly sliced prosciutto for a savory kick. It melts into the pasta, enhancing its flavor without overwhelming it.
- Pasta: I recommend using a good quality fettuccine or pappardelle. These shapes hold the sauce beautifully and provide a lovely texture.
- Garlic: Fresh garlic packs a flavorful punch. Mince it finely to release its aroma and taste, but avoid using pre-minced varieties which can taste harsh.
- Lemon zest: Fresh zest brightens the dish tremendously. Use a microplane to grate the outer peel without getting the bitter white pith.
- Olive oil: Select a good quality extra virgin olive oil for drizzling. It enhances the flavors and adds richness to the finished dish.
- Parmesan cheese: Freshly grated Parmesan is best for flavor and texture. It melts beautifully into the pasta, balancing the saltiness of the prosciutto.
- Asparagus: Look for bright green, firm stalks with tightly closed tips. Fresh asparagus adds a crisp texture and vibrant color to the dish.
- Prosciutto: Choose high-quality, thinly sliced prosciutto for a savory kick. It melts into the pasta, enhancing its flavor without overwhelming it.
- Pasta: I recommend using a good quality fettuccine or pappardelle. These shapes hold the sauce beautifully and provide a lovely texture.
- Garlic: Fresh garlic packs a flavorful punch. Mince it finely to release its aroma and taste, but avoid using pre-minced varieties which can taste harsh.
- Lemon zest: Fresh zest brightens the dish tremendously. Use a microplane to grate the outer peel without getting the bitter white pith.
- Olive oil: Select a good quality extra virgin olive oil for drizzling. It enhances the flavors and adds richness to the finished dish.
- Parmesan cheese: Freshly grated Parmesan is best for flavor and texture. It melts beautifully into the pasta, balancing the saltiness of the prosciutto.
Recipe Tips
- If asparagus is too tough, slice it into smaller pieces and sauté for an extra minute or two in the pan with olive oil.
- When pasta clumps together, stir constantly for the first 2 minutes in boiling salted water to keep it separate while cooking until al dente.
- If the sauce is too thick, gradually add reserved pasta water, starting with ¼ cup, until it reaches the desired consistency.
- When prosciutto is overly crispy, cook for a maximum of 3 minutes on medium heat to maintain a tender texture without burning.
- If the dish lacks flavor, taste before serving and adjust with an additional pinch of salt and pepper to amplify the overall seasoning.
Serving Suggestions
Serve asparagus and prosciutto pasta with a side of gluten-free garlic bread or a refreshing arugula salad. A simple charred vegetable medley or roasted cherry tomatoes pairs well with this dish.
Add to a frittata for a flavorful breakfast option or use asparagus and prosciutto pasta as a filling in crepes. You can also turn it into a light pasta salad by chilling and mixing with olives and fresh basil.
Top with a drizzle of olive oil or freshly grated Parmesan for added flavor. A sprinkle of red chili flakes can provide a bit of heat if desired, enhancing the dish’s taste.
Recipe variations
- You can use dried fettuccine pasta or substitute with linguine to vary the texture while maintaining the dish’s consistency and allowing the sauce to cling properly.
- Add ½ teaspoon of red chili pepper flakes along with 4 cloves of garlic to adjust the heat and boost aroma without overpowering the asparagus and prosciutto flavors.
- Either fresh or jarred sun-dried tomatoes work well; if using jarred, drain excess oil to avoid thinning the sauce too much in your asparagus and prosciutto pasta.
- If doubling the recipe, cook 680 g pasta and 700 g asparagus; separate cooking batches maintain flavor clarity, like in my Parmesan Linguine and Garlic Butter Meatballs method.
Save This Recipe!
How to Store?
To keep your asparagus and prosciutto pasta fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 1 day to maintain freshness and flavor.
Refrigeration: Place in an airtight container and refrigerate up to 3 days. Reheat gently to preserve texture and taste.
Freezing: Transfer to a freezer-safe container or bag, freeze up to 2 months. Thaw overnight in the fridge before reheating slowly.
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