Source: Dreamfields

Spaghetti tossed with asparagus and prosciutto in a cream sauce.

Servings

16.0
16 oz  Dreamfields Spaghetti 8.0
8 oz  fresh asparagus 1.0
1 tbsp  olive oil 1.0
1 each  medium garlic cloves 0.5
0 1/2 each  yellow onion 2.0
2 oz  prosciutto 4.0
4 tbsp  chopped parsley 2.0
2 cup  heavy whipping cream 0.5
0 1/2 tsp  kosher salt 0.5
0 1/2 tsp  black pepper 1.0
1 tsp  ground nutmeg 0.25
0 1/4 cup  grated Parmesan cheese

1. Cook pasta according to package directions.
2. Wash asparagus and cut into 1-inch pieces. Discard bottoms.
3. Heat oil in 12-inch skilllet over medium heat. Saute garlic and onion in oil for 3 to 5 minutes, stirring occasionally.
4. Add prosciutto and parsley and cook 3 more minutes.
5. Stir in cream and add asparagus; season with salt, pepper and nutmeg. Heat to boiling, reduce heat to low and simmer for 10 minutes, stirring occasionally.
6. Drain pasta and toss in bowl with sauce. Top with Parmesan cheese and serve.