Val's Prosciutto, Asparagus and Parmesan Spaghetti

I have to share with you one of the best recipes I have made lately. First off if you are not already reading Val's blog, Val so Cal you really should be. She is always cooking up something amazing and then sharing the recipes with her beautiful photography skills.  She never ceases to impress me each week with her mouth watering recipes.  I found this recipe on her blog a few weeks ago and promptly made it. Both Matt and I loved it. I mean really loved. It was so full of flavor, yet light at the same time. I highly recommend grating your own fresh Parmesan and adding the baked Prosciutto on top. It gets so crispy and pairs perfectly with the light cream sauce! This dish was super easy to whip together and reheated well the next day. Serve with some crusty bread, an Arugula salad, and chilled white wine and that my friends is one amazing week night meal.

If you are not a pork eater and I am not judging because my girl Gwennie also avoids the pork family, this would be absolutely delish with sauteed Shrimp added instead of the Prosciutto!

PROSCIUTTO,  ASPARAGUS,  AND PARMESAN SPAGHETTI

8 ounce of angel hair pasta

2 tablespoons of olive oil

2 garlic cloves

1 small onion, diced

2 cups of sliced mushrooms

4 oz. of prosciutto, cut into strips

1 lb. asparagus, trimmed and cut into 1 inch pieces

1 1/4 cups heavy cream

1/3 cup grated Parmesan cheese

salt and pepper

1/2 teaspoon red pepper flakes.

1) Cook pasta according to directions and put pack in pot.

2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook onion, garlic, and mushrooms until fragrant and semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 min. Add cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.

3) Pour sauce with vegetables over pasta and toss to coat.

4) I put more Parmesan cheese on top and crisp prosciutto pieces that I baked.

You can check out Val's Original Recipe and Beautiful Photos HERE.  Because mine sure don't do it justice!