Italians love to create mouthwatering sauces with seasonal ingredients. This recipe pays homage to spring with a delightful mixture of sautéed veggies, herbs, and delicate asparagus. Thin slices of prosciutto add even more flavor and texture to the sauce. Tagliatelle pasta is a little wider than fettuccine, and pairs well with thick sauces. Pour the tasty sauce over a plate of tagliatelle, and you have an Italian-style feast! Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Tagliatelle With Prosciutto And Asparagus Tagliatelle With Prosciutto And Asparagus Recipe | PT30M Serves 4 Ingredients: 0.5 Pound Tagiiatelle Pasta 1 Tablespoon Olive Oil 0.5 Large Onion 2 Cloves Garlic 2 Cups Fresh Mushrooms 4 Ounces Prosciutto 1 Pound Asparagus 1.25 Cups Heavy Whipping Cream 0.33 Cup Parmesan Cheese 0.5 Teaspoon Salt & Ground Black Pepper 0.5 Teaspoon Chile Flakes In a large pan of boiling water, cook tagiiatelle until al dente. In a colander, drain the pasta well. Transfer the pasta to a large bowl and set aside. Meanwhile, in a large frying pan, heat oil over medium-high heat and sauté mushrooms, onion and garlic for about two minutes. Add prosciutto and asparagus and cook for about two minutes. Add cream, cheese, chili flakes and black pepper and stir to combine. Reduce the heat down and simmer for about four minutes. Place the mushroom mixture over the pasta and toss to coat well. Serve hot with the topping of extra cheese.

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