Parpadelle W/ Baby Asparagus, Shitake Mushrooms & Proscuitto Di Parma Recipe

Name: Parpadelle W/ Baby Asparagus, Shitake Mushrooms & Proscuitto Di Parma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces (400 grams) Papardelle pasta; 4 tablespoons extra-virgin olive oil; 1 clove garlic, smashed; Baby asparagus, cut into 2-inch pieces; Shiitake mushrooms, sliced 1/4-inch thick; 1/4 Thai chile, minced; 2 cups sweet cherry tomatoes, sliced; Pinch brown sugar; Sea salt and freshly ground black pepper; Prosciutto di Parma, sliced into ribbons; 1/3 cup freshly-grated Parmesan cheese, for topping pasta; *Cook's Note: Thai chile pepper is very hot, if sensitive use jalapenos or omit

Servings: persons

14 ounces (400 grams) Papardelle pasta
4 tablespoons extra-virgin olive oil
1 clove garlic, smashed
Baby asparagus, cut into 2-inch pieces
Shiitake mushrooms, sliced 1/4-inch thick
1/4 Thai chile, minced
2 cups sweet cherry tomatoes, sliced
Pinch brown sugar
Sea salt and freshly ground black pepper
Prosciutto di Parma, sliced into ribbons
1/3 cup freshly-grated Parmesan cheese, for topping pasta
*Cook's Note: Thai chile pepper is very hot, if sensitive use jalapenos or omit

1
Cook the papardelle in salted boiling water until al dente. Strain.
2
Heat the extra-virgin olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms, and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp. Add the tomatoes to the pan and season generously with sea salt, freshly ground pepper and brown sugar. Give it a good stir and then let the tomatoes sauce up for about 8 to 10 minutes. Add the cooked pasta and prosciutto to the pan, mix it up for a couple of minutes so that the flavors meld together.
3
Serve the pasta topped with freshly-grated Parmesan cheese.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 ounces (400 grams) Papardelle pasta, 4 tablespoons extra-virgin olive oil, 1 clove garlic, smashed, Baby asparagus, cut into 2-inch pieces, and more.

Yes, Parpadelle W/ Baby Asparagus, Shitake Mushrooms & Proscuitto Di Parma falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parpadelle W/ Baby Asparagus, Shitake Mushrooms & Proscuitto Di Parma

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