:: Lemon Asparagus Prosciutto Pasta ::

{gluten-free}

Hello, everyone! I feel like it’s been ages since I last posted! I took last week off from blogging to thoroughly enjoy my Maui vacation with my handsome man! Our trip was AMAZING! Truly… just what we needed! {I will share some photos and highlights of our trip soon!}

So… on to this delectable dish! I have been making this tasty pasta for the past few years {adapted from the fabulous Giada De Laurentiis on the Food Network}. The original recipe was completely delicious… however, I added the juice of a fresh lemon, and grated parmesan to jazz things up a bit! Since I’m not currently eating wheat… I also made it gluten-free by using quinoa pasta! It was so good… and a great alternative to using rice pasta {also a gluten-free choice}.

I love how fresh this pasta dish is! It uses only the finest, simple ingredients… asparagus, basil, prosciutto, garlic, creamy smoked mozzarella, grated parmesan, and tangy lemon. {Yum! Such a lovely Spring or Summer dish!}

Although the recipe suggests serving warm… I’ve also eaten it chilled. It is mouthwateringly delicious either way! Enjoy, friends!

Print Recipe

Lemon Asparagus Prosciutto Pasta

Ingredients

2 pounds asparagus trimmed
3/4 pound spaghetti {I used gluten-free Quinoa Pasta}
4 tablespoons olive oil
4 garlic cloves minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto cut crosswise into strips
6 ounces smoked mozzarella cheese diced {about 1 cup}
6 tablespoons thinly sliced fresh basil leaves
Juice of 1 lemon
1/2 cup freshly grated parmesan {optional}

Instructions

Cook the asparagus in a large pot of boiling salted water until tender but still crisp, 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 until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, smoked mozzarella, thinly sliced basil leaves, and juice of one fresh lemon. Turn off the heat. Season with salt and pepper, to taste. Sprinkle with freshly grated parmesan, if desired. Serve warm.