Linguini with Prosciutto and Asparagus
Elevate your weeknight dinner with this vibrant and flavorful Linguini with Prosciutto and Asparagus recipe—a dish that masterfully balances elegance and simplicity. Al dente linguini is tossed with tender, crisp asparagus and savory, thinly sliced prosciutto, all brought together in a silky sauce enriched with garlic, butter, and freshly grated Parmesan cheese. The dish is completed with a sprinkle of fresh parsley for a burst of brightness and color. Ready in just 25 minutes, this pasta recipe is perfect for busy schedules while still feeling gourmet. It’s a delightful combination of textures and flavors that will have you reaching for seconds. Ideal for a quick family dinner or an effortless dinner-party centerpiece, this dish is a true celebration of spring-inspired ingredients. Keywords: linguini with prosciutto, pasta with asparagus, quick and easy pasta recipes, gourmet weeknight dinner.
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Recipe Information
Ingredients
- 12 ounces Linguini
- 1 pound Asparagus
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 4 ounces Prosciutto, thinly sliced
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 4 quarts Water for boiling pasta
- 1 tablespoon Salt for pasta water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Trim the tough ends off the asparagus and cut the spears into 2-inch pieces.
Add the linguini to the boiling water and cook according to package directions until al dente, typically 9–11 minutes.
About 3 minutes before the linguini is done, add the asparagus to the pot to cook alongside the pasta.
While the pasta and asparagus cook, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Stir in the prosciutto slices and cook for 1–2 minutes until they begin to crisp slightly.
Reserve 1 cup of the pasta cooking water, then drain the linguini and asparagus.
Lower the heat to medium-low and add the drained pasta and asparagus to the skillet with the prosciutto.
Stir in 2 tablespoons of butter and 1/2 cup of the reserved pasta water. Toss to coat everything evenly, adding more pasta water if the mixture looks dry.
Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper, adjusting to taste.
Sprinkle in the grated Parmesan cheese and toss again until the cheese melts and coats the pasta.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 12985 mg | 565% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 10.6 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2798 mg | 215% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
