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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I developed this pasta recipe about 4 years ago and it has been accepted very well at all of my cooking demonstrations. It has a nice crunchy taste with the asparagus. Ingredients:
1 1/2 lbs fresh asparagus |
6 tablespoons butter |
3 tablespoons extra virgin olive oil |
8 cloves garlic, finely chopped |
1 1/2 cups sliced, fresh button mushrooms |
1/2 cup prosciutto, chopped small |
2 tablespoons finely chopped fresh basil |
2 tablespoons finely chopped fresh oregano |
2 tablespoons finely chopped fresh rosemary |
4 large fresh plum tomatoes, , diced |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
12 ounces spaghetti (of your choice) or 12 ounces pasta (of your choice) |
1/2 cup grated parmesan cheese (, parmigiano reggiano preferred) |
Directions:
1. Rinse asparagus, break off tough ends and discard.
2. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.
3. In a large frying pan, heat butter and oil over medium-high heat.
4. Add garlic and saute' for about 3 minutes.
5. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.
6. Add mushrooms, proscuitto, basil, oregano and rosemary, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK), stir frequently.
7. Stir in chopped diced tomatoes, salt and pepper and cook for another 3 minutes, stirring frequently.
8. If mixture appears too dry, add more butter.
9. Meanwhile, in a pasta cooking pot or a large pot, fill 3/4 full with water and bring to a rolling boil.
10. Add 1 tablespoon of salt and 2 tablespoons of olive oil.
11. Add spaghetti and cook uncovered as instructed on package, about 12 to 15 minutes or until el dente'.
12. Drain well.
13. Transfer spaghetti to a large bowl and pour sauce over, toss to coat well.
14. Sprinkle with freshly grated parmesan cheese and lightly toss to coat.
15. Serve immediately.
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