Whole Wheat Spaghetti with Asparagus, Smoked Mozzarella & Prosciutto

Directions

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.

With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking.

When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary.

Stir in the pasta and cook until al dente, tender but still firm to the bite, 7 to 9 minutes.

Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat.

Stir in the garlic and sauté until fragrant, about 20 seconds.

Stir in asparagus to the skillet.

Season with salt and pepper, to taste.

Stir in the pasta, and if needed, some of the reserved cooking liquid.

Toss to coat.

Stir in the prosciutto, mozzarella, and basil, and toss to combine.

Turn off the heat.

Season with salt and pepper, to taste, and serve.