Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto!

This was a simple, delicious dish that I found on FoodNetwork.com. It was one of Giada Laurentiis' recipes. The smokey taste of the mozzarella mixed with the salty prosciutto blended like the beach and a hot summer day, absolute perfection. It would work as a comforting winter dish (as I made it) or a chilled summer meal. I paired this meal with a crusty baguette, and a bottle of Shiraz; Barton and I happily ate this succulent dish and sipped on our bottle of wine. I hope you do the same.

2 LBS asparagus, trimmed
3/4 LB spaghetti
4 TBSP extra-virgin olive oil
4 garlic cloves, minced
6 oz thinly sliced prosciutto, cut into strips
6 oz smoked mozzarella, diced
6 TBSP thinly sliced fresh basil leaves

Cook the asparagus in a large sauce pan. 2-3 minutes. Spoon out the asparagus and place it in cold water to stop the cooking process.

Return the pan with the water to the stove and bring it back to a boil. Add more water if needed. Add the spaghetti and cook according to the box instructions. While the pasta is cooking, cut the asparagus into bite-sized pieces. Drain the pasta. Save 1 C of the water.

Heat the oil in a large skillet. Add the garlic until fragrant. Add the asparagus to the skillet. Season with salt and pepper. Add the pasta. Toss to coat. Add the prosciutto, mozzarella, and fresh basil.

Distribute to dishes, eat and enjoy!