Penne Rigate With Asparagus, Prosciutto, and Mushrooms Recipe

Name: Penne Rigate With Asparagus, Prosciutto, and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 cups sliced white button mushrooms; 2 garlic cloves, slivered; salt; pepper; 1 -2 slice prosciutto, fat trimmed, cut into thin slivers; 16 ounces penne rigate; 1 lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces; ½ cup shredded mozzarella cheese; ¼ cup grated parmigiano-reggiano cheese; 2 tablespoons slivered fresh basil leaves

Servings: persons

3 tablespoons extra virgin olive oil
2 cups sliced white button mushrooms
2 garlic cloves, slivered
salt
pepper
1 -2 slice prosciutto, fat trimmed, cut into thin slivers
16 ounces penne rigate
1 lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces
½ cup shredded mozzarella cheese
¼ cup grated parmigiano-reggiano cheese
2 tablespoons slivered fresh basil leaves

1
Heat the oil in a large skillet until hot.
2
Add in the mushrooms; cook, stirring, over medium heat for about 10 minutes or until golden and tender.
3
Add in the garlic, salt, and pepper to taste; cook for 2 minutes.
4
Add in the prosciutto; stir to blend; remove from heat.
5
Cook the penne in plenty of boiling salted water according to package directions until al dente; add in the asparagus and cook 2-3 minutes or until tender; drain.
6
Add the penne and asparagus to the skillet; stir to coat with mushroom mixture.
7
Add in the mozzarella and PR cheese; toss.
8
Sprinkle with basil; serve immediately.

293

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 11 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 cups sliced white button mushrooms, 2 garlic cloves, slivered, salt, and more.

Yes, Penne Rigate With Asparagus, Prosciutto, and Mushrooms falls under the Pasta & Noodles 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.

Penne Rigate With Asparagus, Prosciutto, and Mushrooms

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