Steps:
1. Bring 2 pots of salted water to a boil.
2. Cut asparagus into ½ inch pieces on the diagonal and blanch for 1 minute in a pot of boiling water.
3. Sauté garlic with olive oil in a large skillet for 1 minute. Add prosciutto and sauté on medium heat until crispy but not burnt
4. Add crushed tomatoes to the skillet and bring to a simmer. Add in blanched asparagus and cook for another minute. Season with salt and pepper
5. Cook Cellentani according to package directions. Drain and toss with sauce. Sprinkle with grated Asiago cheese before serving.
Family-favorite shape in a tasty Italian style.
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
