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Penne w/Asparagus, Prosciutto, Mushrooms




Source of Recipe


Internet


List of Ingredients




3 tablespoons olive oil
2 cups sliced mushrooms
1 clove garlic, slivered
salt and black pepper to taste
3 slices prosciutto, cut into thin slivers
1 pound penne regate
1 pound asparagus, trimmed, cut into 1-1/2" lengths
1/2 cup shredded mozzarella
1/4 cup grated parmesan
2 tablespoons chopped fresh basil


Recipe



Heat the oil in a large, deep skillet until hot; add the mushrooms and cook, stirring over medium heat until golden and tender. Add the garlic, salt, and pepper. Cook for another 2-3 minutes. Add the prosciutto, stirring to blend. Remove from the heat.

Meanwhile, have the penne cooked in boiling, salted water. Cook al dente. Add the asparagus to the pasta and water, and cook until tender. Drain both. Add the penne and asparagus to the skillet and stir to coat with the mushroom mixture. Add the mozzarella and the parmesan. Sprinkle with the basil.