3 C. (1-inch) diagonally cut asparagus
1 (9-oz.) package fresh fettuccine
1 T. olive oil
1 C. chopped onion
2 tsp. bottled minced garlic
1/2 C. chopped prosciutto (about 2 oz.)
2 tsp. balsamic vinegar
1/2 tsp. salt
1/8 tsp. crushed red pepper
1/8 tsp. black pepper
1/4 C. (1 oz.) preshredded fresh Parmesan cheese

Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta. Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 C. cooking liquid. Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.

Yield: 4 servings
Serving size: 1-1/4 C.

Calories: 335
Fat: 10g
Fiber: 5.4g