A square photo of two white bowls with delicious penne pasta, asparagus, mushrooms, and prosciutto. There is a fok and knif next to the foremost bowl, and a yellow flower out of focus in the background.
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Pasta with Asparagus, Mushrooms, and Prosciutto

An easy, delicious pasta with asparagus, mushrooms, prosciutto, and cheese that's perfect for spring! Ready in 30 minutes or less. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 410kcal
Author Meggan Hill

Ingredients

  • ¼ cup olive oil divided
  • 5 ounces prosciutto stacked and thinly sliced
  • 8 ounces baby Portobello mushrooms sliced
  • salt and freshly ground black pepper
  • 1 pound slim asparagus trimmed and cut into 1-inch pieces on the bias
  • 1 pound penne or other small pasta
  • 2 tablespoons butter
  • 8 ounces Roth’s Private Reserve shredded, plus more for garnish
  • ¼ cup chopped fresh chives for garnish

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer to a small bowl.
  • Add remaining 2 tablespoons oil to the same skillet and heat until shimmering. Add mushrooms and a pinch of salt and cook until golden brown, about 5 minutes. Transfer to the bowl with the prosciutto.
  • Meanwhile, bring 4 quarts water and 1 tablespoon salt to boil in a large pot. Add pasta and cook 9 minutes. Add asparagus and cook 3 minutes longer, 12 minutes total.
  • Drain pasta and asparagus (do not rinse). Return to pot. Stir in butter, 8 ounces Roth's Private Reserve cheese, prosciutto, and mushrooms and toss until uniformly combined. Season to taste with salt and pepper.
  • Transfer to a large serving bowl or individual plates. Garnish with more Roth's cheese and fresh chives.

Nutrition

Calories: 410kcal