Weeknight meals

Garlicky pasta dish starts in the oven

 

Main dish

Gemelli With Asparagus, Slivered Garlic and Prosciutto

1 pound asparagus (woody ends discarded), cut crosswise into 1 1/2-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.


Washington Post Service

In cooler weather, my preferred cooking method for just about everything is roasting. It enhances flavors of meat and vegetables, and with careful use of aluminum foil or a nonstick pan, cleanup is minimal.

This fast, easy main dish is a great way to combine roasted asparagus with a pasta that’s about the same thickness.

Look for sliced Prosciutto di Parma in 3-ounce packages in larger supermarkets. I find that many of the domestic prosciutto-like hams are overly salty. If you can’t find gemelli, penne or rotini are good substitutes.

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