8 ounce of
angel hair pasta
2 tablespoons of olive oil
2 garlic cloves
2 cups of sliced mushrooms
4 oz. of prosciutto, cut into strips
1 lb. asparagus, trimmed and cut into 1 inch pieces
1 1/4 cups heavy cream
1/3 cup grated parmesan cheese
salt and pepper
1/2 teaspoon red pepper flakes.
1) Cook pasta according to directions and put pack in pot.
2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook
garlic and mushrooms until fragrant and semi done. Add Prosciutto
and asparagus and cook until asparagus is bright green, about 3 min. Add
cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat
to simmer and cook until sauce has thickened, about 4 minutes.
3) Pour sauce with vegetables over pasta and toss to coat.
4. I put more parmesan cheese on top and crisp prosciutto pieces that I baked.
2 tablespoons of olive oil
2 garlic cloves
2 cups of sliced mushrooms
4 oz. of prosciutto, cut into strips
1 lb. asparagus, trimmed and cut into 1 inch pieces
1 1/4 cups heavy cream
1/3 cup grated parmesan cheese
salt and pepper
1/2 teaspoon red pepper flakes.
1) Cook pasta according to directions and put pack in pot.
2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook
garlic and mushrooms until fragrant and semi done. Add Prosciutto
and asparagus and cook until asparagus is bright green, about 3 min. Add
cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat
to simmer and cook until sauce has thickened, about 4 minutes.
3) Pour sauce with vegetables over pasta and toss to coat.
4. I put more parmesan cheese on top and crisp prosciutto pieces that I baked.
