Springtime Lemon Pasta with Prosciutto and Asparagus

Springtime cooking for me always includes foods with asparagus and lemons. Add pasta, prosciutto, and cream for an easy deliciously simple meal. My passion for good food leads me to create easy meals that are fresh and flavorful with simple ingredients. Eating food for nourishment doesn’t mean that we need to sacrifice on taste. Food is meant to be savored, enjoyed with family and friends not to be rushed eating standing up or walking down the street. Make an easy beautiful meal, invite family and friends to relax while you all create lasting memories to cherish.


1 pound spaghetti or linguine

Kosher salt

3 tablespoons olive oil

1 cup thinly sliced shallots (about 2 large)

4 ounces Prosciutto, cut into thin strips

1 cup asparagus, lightly steamed

1 cup heavy cream

1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)

2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving

Freshly ground black pepper

Freshly grated Parmesan (for serving)

1/2 lemon thinly sliced for garnish


Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.

Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add Prosciutto, asparagus, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.

Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Place pasta on a plate then top with parsley, Parmesan seasoning with more pepper. Garnish with lemon slices.



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