Pasta with Asparagus and Prosciutto in Cream Sauce

Pasta with Asparagus and Prosciutto in Cream Sauce 5

Last week really wore me out, and when I tried to come up with a menu for this week my brain was fried. I couldn’t come up with aything good on my own, so I turned to my starred folder in my google reader. I think one of the best things about reading blogs in the reader is that I can easily mark the posts I want to go back to- so for weeks like this when I can’t come up with much on my own I have a bunch of new recipes to try out.

This pasta was based off of Mommy Gourmet’s entry to the royal foodie joust. I love using corkscrew pasta because it really holds the sauce… and as you know by now I’m a sucker for anythign with prosciutto or lemon. I made some changes to her recipe and lightened it up considerably. Even lightening it up, I still thought it was really rich. Delicious, by rich. It wasn’t too rich for my husband though. He gobbled down two bowls full!

I really enjoyed the sauce… very nice and creamy with just a hint of romano. I wasn’t a huge fan of the asparagus in it though, which is odd since I usually love asparagus. Mine were kind of fat so that could have been part of the problem- they didn’t mix in very well- but we both thought that next time this might be better with spinach or broccoli instead.

Pasta with Asparagus and Prosciutto in Cream Sauce 6

  • 1 lb cork screw pasta (I suggest whole wheat if you can find it in this shape)
  • 1 tbs butter
  • 1/8 lb prosciutto, diced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • zest of 1 lemon
  • 2 tbs flour
  • 1c. white wine (dry would be best, but I used Reisling because I had an open bottle and it was fine)
  • 1-1/4 c milk
  • 1 c. of cream
  • 1/4 c. of grated romano
  • 1 bunch asparagus, blanched (or spinach or broccoli)
  • cracked black pepper

Cook pasta according to package directions.

Heat a pan over high heat. Add half the prosciutto and cook until it becomes crisp. Set aside.

In a small saucepan, melt butter over medium heat. Add onion and garlic and cook until translucent. Add lemon zest, remaining prosciutto and flour, stirring well. Slowly add wine. Bring to a boil, then lower heat. Let this reduce until it thickens- it will become almost like a thin pudding. Add the milk and again, let the mixture reduce. Add cream and cook until it is warmed through and thickens slightly. Stir in cheese and asparagus.

Combine sauce with pasta. Top with crispy prosciutto and cracked black pepper.

Serves 8.

By on April 9th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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19 thoughts on “Pasta with Asparagus and Prosciutto in Cream Sauce”

  1. thanks everyone!
    sophia- its a great shape for holding sauce. It makes the bets mac and cheese!
    sarah- thanks! yeah, I don’t really go for bland “diet” foods. You can be healthy and still enjoy food!
    heather- its a combo of both- those asparagus pieces are probably about an inch and a half… the bowl isn’t tiny, but that’s literally one serving of pasta so you can see it isn’t huge either
    valleywriter- I bet it would come out great with roasted asparagus!
    Sara- I LOE asparagus! As you can see, I’ve had it twice already this week!
    Sophie- I’ve never tried the white asparagus. I really want to, but for some reason they scare me
    Marisa- for some reason ravioli for easter makes me laugh
    carolyn- mmmm proscuitto wrapped asparagus…

    Reply
  2. It’s like the classic proscuitto-wrapped asparagus — only in pasta form. Who couldn’t love that? I want a fork to just dig into it now.

    Reply
  3. Hi, I made a similar dish like this using a recipe from River Café’s green cook book! I love it!!
    Asparagus are in season now, but sometimes I like to change the green one’s in the subtile flavoured white one’s!

    Reply
  4. This looks great! I can’t get enough asparagus these days, I just came home from the store with two more big bunches.

    Reply

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