Recipe: <!-- -->Pasta with Asparagus, Prosciutto and Pecorino Romano<!-- -->
This colorful pasta dish is packed with great flavor and can be assembled quickly on a weeknight. Substitute your favorite seasonal vegetables, like zucchini or Brussels sprouts, to enjoy this light...
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Ingredients
- 3/4 pound dried fusilli or penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1/4 pound thinly sliced prosciutto, cut into thin strips
- 1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 cups halved cherry tomatoes
- 1/4 cup dry white wine or water
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
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