Description
A delicious asparagus and prosciutto pasta recipe that’s quick to prepare and perfect for a low-fat meal.
Ingredients
Scale
- 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