1 teaspoon lemon zest, plus 3 Tbsp. fresh juice (from 1 large lemon)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil
1/2 cup loosely packed fresh flat-leaf parsley leaves
8 ounces uncooked whole-grain linguine
1 pound fresh thin asparagus, trimmed and cut diagonally into 1-in. pieces
4 1/2 ounce slices prosciutto
4 ounces fresh mozzarella or Burrata cheese, drained and torn into bite-size pieces
Calories per serving 336
Fat per serving 20g
Saturated fat per serving 5g
Cholesterol per serving 21mg
Fiber per serving 5g
Protein per serving 13g
Carbohydrates per serving 30g
Sodium per serving 544mg
Iron per serving 3mg
Calcium per serving 137mg
How to Make It
Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley.
Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat.
Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces.
Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil.
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