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Tuesday, August 4, 2020
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Creamy Pasta with Asparagus or Peas
Category: Italian and Pasta Dishes
Contributed by: Char Rice

1-pound spaghetti (I use Dreamfields or Ronzoni Smart Taste )
1-pound asparagus, cut into ½ -inch pieces or 1 cup fresh or frozen (defrosted) peas
2 tablespoons butter
6 scallions, thinly sliced
1-3 cloves of garlic, minced
6 oz. prosciutto or lean ham, cut into ¼-½ inch pieces
1 cup whipping cream, or fat-free evaporated milk (may add more if mixture seems too dry)
Salt and freshly ground pepper to taste
Pinch of nutmeg, if desired
¾ cup freshly shredded Parmesan cheese (divided)

Cook pasta according to directions. Add the asparagus pieces to the pasta during the last 3-4 minutes. Drain well.

Meanwhile, on low heat, melt the butter in a large skillet. (large enough to accommodate the pasta, too) Sauté the scallions 2 minutes; add garlic watching carefully to avoid browning. Add ham (prosciutto) and cream (milk). Turn up heat to medium-high and simmer for 2-3 minutes. Add drained pasta and asparagus (peas), toss well. Add nutmeg, salt and pepper to taste. Sprinkle with ½ cup cheese and toss, again. The sauce may seem thin, but thickens upon serving.

Sprinkle remaining cheese over the top of each serving.

This is a beautiful dish--creamy white pasta with crisp green veggies and pink ham. Enjoy.


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