Penne Rigate With Asparagus, Prosciutto, and Mushrooms

(from saymyname’s recipe box)

Serves 4 people

Categories: Main Dish, Pasta

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cups sliced white button mushrooms
  • 2 garlic cloves, slivered
  • salt
  • pepper
  • 1 -2 slice prosciutto, fat trimmed, cut into thin slivers
  • 16 ounces penne rigate
  • 1 lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmigiano-reggiano cheese
  • 2 tablespoons slivered fresh basil leaves

Directions

  1. Heat the oil in a large skillet until hot.

  2. Add in the mushrooms; cook, stirring, over medium heat for about 10 minutes or until golden and tender.

  3. Add in the garlic, salt, and pepper to taste; cook for 2 minutes.

  4. Add in the prosciutto; stir to blend; remove from heat.

  5. Cook the penne in plenty of boiling salted water according to package directions until al dente; add in the asparagus and cook 2-3 minutes or until tender; drain.

  6. Add the penne and asparagus to the skillet; stir to coat with mushroom mixture.

  7. Add in the mozzarella and PR cheese; toss.

  8. Sprinkle with basil; serve immediately.

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