- 1 8 oz. Hodgson Mill Gluten Free Brown Rice Penne
- 1/4 c extra virgin olive oil
- 2 Tbsp lemon juice, fresh
- lemon zest, of one lemon
- 3 oz prosciutto
- 1 1/2 c mushrooms, stemmed and sliced 1/2inch think
- 3 cloves garlic, minced or 3 tsp of minced garlic
- 1/2 lb asparagus, trimmed and cut into 2 inch pieces
- 3/4 c Parmesan cheese, grated, plus more for serving
- 1 Tbsp. fresh chives, snipped
- 1/2 tsp salt
Bring 4 quarts of water to a boil in a large pot. Gently
boil* penne pasta for approximately 12 minutes or until al dente. As soon as pasta
is done cooking, reserve 2 cups of the water. Drain the pasta and put it back
into the hot pot and cover with lid.
While Pasta is cooking, whisk the olive oil, lemon juice
and lemon zest together in a small bowl. Pour this mixture over the drained
pasta and toss until evenly coated.
Next, heat 1 Tbsp. olive oil in a large skillet over
medium heat and cook prosciuitto, turning as necessary, until crispy, about 5-7
minutes. Transfer prosciutto to paper towels to drain. And then crumble into
Add mushrooms to the skillet with the prosciutto
drippings and cook over medium-high heat until golden brown softened, about 5
minutes. Add garlic and cook for another minute or until fragrant and heated
through. Pour the mushroom and garlic mixture over the dressed pasta.
In the same skillet, add 1 cup of the reserved pasta
water, bring to boil, loosening any brown bits on the bottom. Add the asparagus
and cook, stirring frequently, until bright green and crisp tender,about 3-4
Transfer asparagus and any leftover liquid in the skillet
to the pasta pot along with the 3/4 cup parmesan cheese, chives, and salt.
Gently toss the contents of the pot together. Add more of
the reserved pasta water as need to moisten the mixture. Serve pasta
immediately with a generous amount of prosciutto crumbled over the top and
additional Parmesan cheese to taste.
boil: bubbles barely popping the surface. Gluten Free pastas are fragile.
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