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Barilla® Whole Grain Penne with Asparagus and Prosciutto

INGREDIENTS:

• 1 box Barilla Whole Grain Penne
• 3 tablespoons extra virgin olive oil
• 1 clove garlic
• 1 pound asparagus, sliced thin on a bias
• 1 pint cherry tomato
• to taste salt
• to taste black pepper, freshly ground
• 1 cup prosciutto, chopped

DIRECTIONS:

BRING a large pot of water to a boil.
HEAT a medium sized skillet over medium heat and add the oil. Crush garlic gently with the side of a knife and sauté.
ADD asparagus and tomatoes to skillet with the garlic; season with salt and pepper and sauté for 4-5 minutes over medium heat.
SAUTÉ prosciutto in a separate skillet until crispy. Drain excess fat from prosciutto.
Meanwhile, COOK Whole Grain Penne according to the package cooking time and drain.
REMOVE garlic from skillet. Add pasta and prosciutto; toss with the sauce.

The cook time, prep time and recipe instructions were not scaled to fit the new amount and still apply to the original serving yield.