I made this for dinner the other night and my husband LOVED it. It was very quick and easy to make. I actually had dinner on the table before 7:30! That is huge these days now that we have a 6 month old. We did have leftovers a few days later and it seemed a little dry, so I added a little more of the yogurt mixture and it was good as day 1!
8 ounce of angel hair pasta, whole wheat
2 tablespoons of olive oil
2 fresh garlic cloves, chopped
1 small vidalia onion, diced
2 cups of sliced portabella mushrooms
8 oz. of prosciutto, cut into strips
1 lb. asparagus, trimmed and cut into 1 inch pieces
6 oz Chiboni Greek Yogurt, plain flavor
1/3 cup grated parmesan cheese
salt and pepper
1/2 teaspoon red pepper flakes.
Cook pasta according to directions and put pack in pot. Heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until soft/semi done. Add Prosciutto and asparagus and cook until asparagus is bright green, about 3 min. Add
yogurt, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat
to simmer and cook until sauce has thickened, about 4 minutes. Pour sauce with vegetables over pasta and toss to coat. Top with a TBSP parm cheese. Enjoy!