Ingredients with Measurements:
- 1 pound Ravaggiolo Romagnolo pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 ounces prosciutto, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Ravaggiolo Romagnolo pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the asparagus to the skillet and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.
4. Drain the cooked pasta in a colander and add it to the skillet with the asparagus. Toss to combine.
5. Add the thinly sliced prosciutto to the skillet and cook for 1-2 minutes until heated through.
6. Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the top of the pasta.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 27g
- Carbohydrates: 56g
- Protein: 28g
Substitutions for ingredients:
- Ravaggiolo Romagnolo pasta can be substituted with any other type of pasta.
- Asparagus can be substituted with any other vegetable of your choice.
- Prosciutto can be substituted with bacon or pancetta.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for extra flavor.
- Use goat cheese instead of Parmesan cheese.
- Add a splash of white wine to the skillet for extra depth of flavor.
Tips and tricks:
- Don't overcook the asparagus, it should be tender but still have a slight crunch.
- Reserve some of the pasta water to add to the skillet if the pasta seems too dry.
- Make sure to toss the pasta and asparagus well to ensure even distribution of the ingredients.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with a crisp green salad or garlic bread.
Suggested side dishes:
- Garlic bread
- Green salad
Troubleshooting advice:
- If the pasta seems too dry, add a splash of pasta water or olive oil to the skillet.
Food safety advice:
- Make sure to cook the pasta and asparagus thoroughly to avoid any foodborne illnesses.
Food history:
- Ravaggiolo Romagnolo is a type of pasta that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
- This dish has a savory and salty flavor from the prosciutto and Parmesan cheese, with a slight crunch from the asparagus.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
Related Categories
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Region: Italian