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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes. | 2. Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process. | 3. When cool, strain the asparagus and cut into 1 inch pieces then set aside. | 4. Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine). | 5. Reserve 1 cup of the pasta water and set aside. | 6. Drain the pasta. | 7. Heat the oil in a large saute pan over medium heat. | 8. Add the garlic and saute until fragrant, then add the proscuitto strips. | 9. Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste. | 10. Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat. | 11. Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary. | 12. Turn off the heat and continue to toss. | 13. The pasta will become creamy as the mozzarella starts to melt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	2		trimmed	181.4372	35.1988	19.9581	1.0886
spaghetti	3/4			6.5913	1.4692	0.1361	0.1212
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
prosciutto	6	ounces	cut	151.3	0.0	33.66	0.85
mozzarella cheese	6	ounces	smoked cut	551.1141	46.3004	23.0651	30.3963
basil leaf	6	tablespoons	sliced	151.3	0.0	33.66	0.85
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.