Penne Rigate With Asparagus, Prosciutto, And Mushrooms

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 2 cups sliced button mushrooms
• 2 garlic cloves, slivered
• salt
• pepper
• 1 -2 slice prosciutto, fat trimmed, cut into thin slivers
• 16 ounces penne rigate
• 1 lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmigiano-reggiano cheese
• 2 tablespoons slivered fresh basil leaves

Recipe

• 1 heat the oil in a large skillet until hot.
• 2 add in the mushrooms; cook, stirring, over medium heat for about 10 minutes or until golden and tender.
• 3 add in the garlic, salt, and pepper to taste; cook for 2 minutes.
• 4 add in the prosciutto; stir to blend; remove from heat.
• 5 cook the penne in plenty of boiling salted water according to package directions until al dente; add in the asparagus and cook 2-3 minutes or until tender; drain.
• 6 add the penne and asparagus to the skillet; stir to coat with mushroom mixture.
• 7 add in the mozzarella and pr cheese; toss.
• 8 sprinkle with basil; serve immediately.