Ricotta, Asparagus, and Prosciutto Spaghetti

COOKING TIME: 20 minutes


  • 2 tablespoon My Brother's olive oil
  • 5 oz ripped up prosciutto in strips
  • 1 clove garlic, minced
  • 1 lb Isola Spaghetti
  • 9 oz of asparagus cut up into pieces
  • Isola Fresh Hand Dipped Ricotta
  • 1½ cups grated Parmesan
  • ¾ cup fresh parsley
  • 1 fresh lemon
  • 1 tablespoon salt
  • salt and pepper to taste

Preparation Instructions

  1. Start with 4 quarts of water and 1 tablespoon salt on high in a large pot.
  2. Add the pasta and begin to cook, with four minutes left add asparagus and cook to al dente.
  3. In a large skillet add olive oil, garlic and prosciutto on medium heat. Cook until crispy (roughly five minutes).
  4. Drain pasta reserving 1/4 cup of water and return cooked pasta and asparagus to pan.
  5. Add 1 tbsp of Olive oil, reserved pasta water and lemon juice to pasta, then stir in prosciutto, garlic, and parsley.
  6. Plate the pasta and top off with a spoon full of ricotta per serving, pepper, salt, parmesan and parsley.
  7. Enjoy!

Add Recipe Kit To Cart