Spaghetti with asparagus, smoked mozzarella and prosciutto
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 475, total fat 20 G., saturated fats 7 G., proteins 25 G., carbohydrates 51 G., fiber 5 G., cholesterol 42 mg, sodium 1083 mg, sugar 4 G.
Calories 475, total fat 20 G., saturated fats 7 G., proteins 25 G., carbohydrates 51 G., fiber 5 G., cholesterol 42 mg, sodium 1083 mg, sugar 4 G.
This Italian pasta dish is ready in less than half an hour and turns out fantastic, just like in a restaurant. Blanched asparagus imbues the dish with juiciness and refreshing flavor, while pieces of prosciutto and smoked mozzarella add a smoky touch. All ingredients, including cooked spaghetti, are tossed in a pan with garlic-infused olive oil, and the pasta is coated with a light sauce. Sprinkle with fresh basil and enjoy this delicious Italian pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g asparagus, tough ends trimmed
- 350 g spaghetti
- 4 tbsp. l. olive oil
- 4 cloves garlic, crushed
- 170 g thin slices of prosciutto, cut into strips
- 170 g smoked mozzarella, diced (about 1 cup)
- 6 tablespoons thinly sliced fresh basil
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Cooking the dish according to the recipe:
- Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 2-3 minutes. Using a slotted spoon, transfer the asparagus from the boiling water to a bowl of ice water to stop the cooking. Once cool, drain, cut into 1-inch (2.5 cm) pieces, and set aside.
- Bring the water in the pan back to a boil, adding more water if needed. Add the pasta and cook until al dente (soft but firm to the bite), about 8 minutes. Drain, reserving 1 cup of the pasta.
- Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic and cook until fragrant, about 20 seconds. Add the asparagus to the skillet. Season with salt and pepper to taste.
- Add the pasta and, if needed, a little of the cooking water. Stir to coat evenly. Add the prosciutto, mozzarella, and basil and stir to distribute evenly. Turn off the heat. Season with salt and pepper to taste and serve.
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