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Lynnlin's Pasta Carbonaro Recipe

   
 

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     Lynnlin's Pasta Carbonaro

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
1 pound asparagus, trimmed ½ pound whole wheat spaghetti 2 tablespoons olive oil 2 garlic cloves, minced Salt and freshly ground black pepper 3 ounce pkg. thinly sliced prosciutto, cut crosswise into strips 4 ounces smoked mozzarella or smoked provolone cheese, diced 3 tablespoons thinly sliced fresh basil leaves
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside. Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook about 9 minutes. Drain the pasta, reserving ½ cup or so of the cooking liquid. Heat the oil in over medium heat. Add the garlic and saute’ about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, cheese, and basil, and toss to combine.


Originally Submitted
6/11/2015





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