Name: Asparagus and Prosciutto Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 340 g (12 oz) dried fettucine pasta; 350 g (12 oz) asparagus, trimmed and cut into 2.5 cm (1 inch) pieces; 4 cloves garlic, finely chopped; ½ cup sun-dried tomatoes, drained and roughly chopped; 3 tablespoon fresh basil leaves, finely chopped; 85 g (3 oz) finely sliced prosciutto, roughly chopped; 3 tablespoon extra virgin olive oil; ½ teaspoon red chilli pepper flakes; 40 g (½ cup) freshly grated Parmesan cheese; Sea salt and freshly ground black pepper, to taste; 250 ml (1 cup) reserved pasta water

Jump to Recipe

Introduction

This Asparagus and Prosciutto Pasta is a simple yet flavorful dish that combines tender asparagus, salty prosciutto, and sun-dried tomatoes with a hint of spice. It’s perfect for a quick weeknight dinner or a light weekend meal that feels a little special.

A large white pot filled with a pasta dish, showing long, flat noodles mixed with bright green asparagus pieces and small chunks of red sun-dried tomatoes scattered evenly throughout. The pasta appears lightly coated in oil or sauce with some browned bits on the sides of the pot. Two gold-colored forks rest inside the pot, lifting some pasta and vegetables, creating a sense of motion. The pot sits on a white marbled surface with a dark green cloth to the left and small wooden bowls holding salt and pepper to the bottom right, along with a small white bowl of chopped green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

340 g (12 oz) dried fettucine pasta
3 tablespoons extra virgin olive oil
350 g (12 oz) asparagus – trimmed and cut into 2.5 cm (1 inch) pieces
85 g (3 oz) finely sliced prosciutto – roughly chopped
4 cloves garlic – finely chopped
½ cup sun-dried tomatoes – drained from oil and roughly chopped
½ teaspoon red chilli pepper flakes
40 g (½ cup) Parmesan cheese – freshly grated
3 tablespoons fresh basil leaves – finely chopped
Sea salt and freshly ground black pepper – to taste
250 ml (1 cup) pasta water – reserved before draining pasta

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the fettucine until just al dente according to package instructions. Before draining, reserve 1 cup of pasta water.
Step 2: In a large frying pan, heat the olive oil over medium-high heat. Add the asparagus, season with ¼ teaspoon sea salt and ¼ teaspoon black pepper, and sauté for 2-3 minutes until just fork tender. Remove the asparagus to a plate and leave the oil in the pan.
Step 3: Add the chopped prosciutto to the pan and cook for about 3 minutes until it reaches your preferred crispness.
Step 4: Stir in the garlic and cook for 1 minute, stirring constantly to prevent burning.
Step 5: Add the sun-dried tomatoes and red chilli flakes to the pan and mix well.
Step 6: Return the cooked pasta and asparagus to the pan. Toss everything together, gradually adding reserved pasta water to create a silky sauce that coats the pasta.
Step 7: Turn off the heat and stir in the freshly grated Parmesan cheese. Toss until fully combined.
Step 8: Serve the pasta topped with finely chopped basil and extra Parmesan if desired.

Tips & Variations

Use long pasta like spaghetti or linguine for the best texture, but penne or rigatoni also work well.
If you need gluten-free, choose a quality gluten-free pasta and add extra pasta water as it absorbs more moisture.
Freshly grated Parmesan is essential for a creamy sauce; avoid pre-grated cheese with anti-caking agents.
Adjust seasoning with sea salt flakes and freshly ground black pepper to enhance flavors.

Storage

This pasta is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a pan or microwave, adding a little water to loosen the sauce if needed. Note that freezing is not recommended for this dish.

How to Serve

The image shows a bowl of pasta with three main layers: at the bottom, smooth, flat, pale yellow fettuccine noodles spread out; in the middle, bright green asparagus pieces mixed with small red bits of sun-dried tomatoes scattered evenly; on the top, finely grated white cheese and chopped green herbs sprinkled over the dish. The pasta is served in a deep, textured dark gray bowl placed on a white marbled surface. Next to the bowl, there is a gold-colored fork resting on the right side, partially inside the bowl, and a small bowl of chopped green herbs sits nearby. The overall look is fresh with a mix of green, red, yellow, and white colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus instead of fresh?

Fresh asparagus is best for this recipe because it sautés quickly and holds a nice texture. If using frozen, thaw and drain it well before cooking to avoid excess moisture.

What’s the role of pasta water in this recipe?

Pasta water contains starch and salt that help bind the sauce to the pasta, creating a smooth, silky texture. Adding it gradually lets you control the sauce consistency.