Aglio e Olio Pasta - from Brooklyn Cafe


1 pound spaghetti 3/4 cup olive oil 1/4 cup minced garlic 8 ounces asparagus, cut diagonally into 1-inch pieces 8 ounces grape tomatoes, cut in half 6 ounces prosciutto, thinly sliced Salt and freshly ground pepper 1/2 cup Parmesan cheese


Prepare Spaghetti According To Package Directions. Just Before Pasta Is Done, In A Large Skillet Over Medium-high Heat, Add Oil. Add Garlic, Asparagus, Tomatoes And Prosciutto And Saute For 1 To 3 Minutes, Or Until Asparagus Is Just Tender. Season With Sa

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