Gemelli With Asparagus, Slivered Garlic and Prosciutto
1 pound asparagus (woody ends discarded), cut crosswise into 11/2-inch lengths
2 1/2 tablespoons vegetable oil (divided)
Salt and freshly ground pepper
5 small garlic cloves, cut into thin slices (3 tablespoons sliced)
8 ounces dried gemelli, rotini or penne
1 1/2 ounces (about 3 slices) thinly sliced prosciutto
Freshly grated Parmigiano-Reggiano cheese
Heat the oven to 375 degrees. Line a large rimmed baking sheet with aluminum foil.
Toss the asparagus with 1 tablespoon oil. Season with salt and pepper to taste. Roast 5 minutes. Mix the garlic with 1/2 tablespoon oil; add to the asparagus in the oven, tossing to incorporate. Roast 10 to 12 minutes, until the garlic has softened.
Meanwhile, cook the pasta in salted boiling water according to the package directions. Drain and transfer to a serving bowl.
Add the asparagus and garlic and the remaining tablespoon of oil, tossing to incorporate. Tear prosciutto into 1-inch pieces and add to the bowl, tossing to combine. Serve warm, passing the cheese at the table. Makes 4 servings.
Per serving: 330 calories, 13 g protein, 48 g carbohydrates, 11 g fat, 2 g saturated fat, 5 mg cholesterol, 360 mg sodium, 5 g fiber, 3 g sugar.