Need a quick and easy dinner that is packed full of flavor? Then this recipe is for you. I love pasta but in the summer I want something lighter that doesn’t have a thick, rich sauce. So I threw together this recipe so that you still get the creamy texture with the burrata but have a light lemon and oil sauce. The salty prosciutto and crispy asparagus then add extra flavor and textures to this simple pasta. It takes less than 20 minutes to make and was delicious reheated for lunch the next day.
Asparagus & Prosciutto Pasta
Quick easy pasta dish with a light lemon olive oil sauce.
Ingredients
- 1/3 package linguine
- 2-3 Tbsp olive oil
- 1 clove garlic minced
- 2 cups chopped asparagus
- 4 slices prosciutto
- 1/2 lemon juiced
- 1 ball burrata
- sprinkle sea salt
- 1/4 tsp crushed red pepper flakes
Instructions
- Heat a large pot of water with a sprinkle of sea salt over high heat. Cook the pasta according to directions for al dente.
- In a medium skillet heat 2 Tbsp of olive oil over medium heat. Add the garlic and cook for 30 second until fragrant. Add the asparagus and cook 8-10 minutes so that it is cooked all the way but still has a slight crunch to it.
- Chop up the prosciutto into bite sized pieces. Add to the pan and cook for about 2 minutes until warm. Add in the crushed red pepper flakes and lemon juice. Stir until all combined.
- Drain the pasta and add to the skillet. Stir so that the pasta is coated with the lemon oil. You may need to add a little more olive oil at this point.
- Gently break up the burrata ball into 4-5 pieces. Place on top of the pasta. Cover pan and let sit for 3-5 minutes so the burrata starts to melt. At this point I turn the heat off the stovetop once the pan is covered.
- Dish up into two bowls or save half for the next day. Sprinkle with more red pepper flakes and enjoy!
