This Italian-inspired main dish pasta recipe has plenty of fresh vegetables -- fennel, asparagus, and tomatoes -- tossed with prosciutto and Parmesan cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm.

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  • Meanwhile, in a 10-inch skillet cook fennel in hot oil for 3 minutes. Add asparagus; cook for 4 minutes or until nearly tender. Add tomatoes and prosciutto; cook for 2 minutes or until heated through. Add fennel mixture to pasta, tossing gently to mix. Divide mixture among 3 dinner plates. Sprinkle with Parmesan cheese. Season to taste with salt and pepper. Makes 3 servings.

Nutrition Facts

418 calories; 13 g total fat; 1 g saturated fat; 7 mg cholesterol; 480 mg sodium. 58 g carbohydrates; 3 g fiber; 19 g protein; 144 RE vitamin a; 45 mg vitamin c; 111 mg calcium; 4 mg iron;

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