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Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto Recipe

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This recipe for Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. asparagus, trimmed
3/4 lb. spaghetti
4 T. olive oil
4 garlic cloves, minced
salt and freshly ground black pepper
6 oz. thinly sliced prosciutto, cut crosswise into strips
6 oz. smoked mozzarella cheese, diced
6 T. thinly sliced fresh basil leaves

Directions:
Directions:
Cook asparagus in large pot of boiling salted water until crisp tender, 2-3 minutes. With spider or slotted spoon, remove asparagus from boiling water to bowl of ice water to cool and stop cooking. When cool, strain, cut asparagus into 1-inch pieces and set aside. Return water in pot to a boil, adding additional water, if necessary. Add pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Heat oil in heavy large skillet over medium heat. Add garlic and saute until fragrant, about 20 seconds. Add asparagus to skillet. Season with salt and pepper, to taste. Add pasta, and if needed, some of reserved cooking liquid. Toss to coat. Add prosciutto, mozzarella and basil, and toss to combine. Turn off heat. Season with salt and pepper, to taste and serve.

 

 

 

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