2 recipes that use the same ingredients… Asparagus and spaghetti 1 bunch asparagushalf a box of angel hair pastahalf a carton of sliced mushrooms (the ones that are clean and ready to use)5 sun dried tomatoes (in olive oil)6 oz of thin prosciutto
8 oz mozzarella (I didn’t use smoked moz – just regular, and I could have done with out the cheese…didn’t seem to make a big impact on the taste. Maybe the smoked moz would)
a palm full of fresh basil
4 tbl olive oil
4 cloves minced garlic
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or 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 sauté until fragrant, about 20 seconds. Add the mushrooms, sun dried tomatoes, prosciutto, and basil and sauté all together. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the mozzarella. Turn off the heat. Season with salt and pepper, to taste, and serve.
I changed up the original recipe, the prosciutto was a little too raw tasting to me, so I sautéed it all. here is a link to the original recipe.http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26145,00.html?rsrc=search
sun dried tomato pesto and pasta
the second one I used the left over sun dried tomatoes and basil from the above recipe. So buy a 10 oz jar of sun dried tomatoes and a package of basil in the deli section if you want to make both recipes. Also I sautéed chicken and the rest of the mushrooms from above recipe to this one. Are you ladies confused now?!?!?!?
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27248,00.html
