Ingredients for Angel Hair Pasta With Prosciutto And Wild Mushrooms
- 8 oz mixed wild mushrooms
- 1 cup cherry or grape tomatoes
- 3 oz prosciutto, thinly sliced
- salt, to taste and 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon fresh rosemary, chopped
- 8 ounces angel hair pasta
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for serving (optional)
- 1/2 cup reserved pasta cooking water
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How to Make Angel Hair Pasta With Prosciutto And Wild Mushrooms
- Clean and trim 8 oz of mixed wild mushrooms; reserve stems for another use. Slice mushroom caps into thin strips.
- Halve 1 cup of cherry or grape tomatoes.
- Thinly slice 3 oz of prosciutto.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add mushrooms, chopped rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes (optional), and salt to taste.
- Cook, stirring frequently, for about 3 minutes. Add minced garlic and prosciutto; cook for another 1-2 minutes until prosciutto is crispy.
- Meanwhile, cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking liquid before draining.
- Add halved tomatoes to the mushroom mixture and stir to combine.
- Stir in 1/2 cup of heavy cream and bring to a simmer.
- Add the drained pasta, reserved pasta liquid, 1 tablespoon of butter, 1/4 cup of Parmesan cheese, and chopped basil to the skillet.
- Toss gently to combine and coat the pasta evenly.
- Serve immediately, topped with remaining Parmesan cheese and extra basil (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
74g
Carbs
16g
