3 C. (1-inch) diagonally cut asparagus
\n1 (9-oz.) package fresh fettuccine
\n1 T. olive oil
\n1 C. chopped onion
\n2 tsp. bottled minced garlic
\n1\/2 C. chopped prosciutto (about 2 oz.)
\n2 tsp. balsamic vinegar
\n1\/2 tsp. salt
\n1\/8 tsp. crushed red pepper
\n1\/8 tsp. black pepper
\n1\/4 C. (1 oz.) preshredded fresh Parmesan cheese<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1-1\/4 C.<\/p>\n
Calories: 335
\nFat: 10g
\nFiber: 5.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n