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Add a photoServings: 10
Ingredients
- 1 pound asparagus (cut into 1 in. segments)
- 4 ounce. unsalted butter
- 1/4 lg. Prosciutto (cut into thin strips)
- 2/3 c. minced liquid removed canned Italian tomatoes
- 1/2 teaspoon salt
- 1 teaspoon grnd pepper
- 1 pound Tagliatelle (or possibly other egg noodles)
- 1/2 c. grated Parmesan cheese
Directions
- 1) Cut the asparagus into 1 inch segments and cook in a large pot of salted boiling water till tender (about 3 to 5 min). Rinse and drain. 2) Heat 6 Tbsp. of the butter over low heat in the skillet, add in the Prosciutto and cook for 2 to 3 min. Add in the tomatoes, salt and pepper and simmer till the sauce thickens slightly (5 to 7 min). Remove from heat. 3) Cook the noodles in a large pot till tender. 4) Add in the asparagus to the sauce in the skillet and reheat (low). Pour the sauce over the noodles in the large pot, add in 2 Tbsp. butter and the Parmesan cheese and toss thoroughly. 5) Dinner is now ready.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 100 | 36% |
| Total Fat 11.37g | 14% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 220mg | 9% |
| Potassium 191mg | 5% |
| Total Carbs 35.79g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.1g | 1% |
| Protein 8.61g | 14% |
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