Pasta, prosciutto are perfectly paired

Here's a light but nourishing summer main dish to toss together in about half an hour. It combines pasta, prosciutto and asparagus with style and good taste, and you can make the sauce while the pasta cooks. The recipe gets its Italian flair from its creator, Antonio Cecconi, an Italian-born chef who is based in Minneapolis, where he runs a catering business.

---

SPAGHETTI WITH PROSCIUTTO AND ASPARAGUS

Cooking and preparation time about 30 minutes

16 ounces spaghetti

8 ounces fresh asparagus (6 to 10 spears)

1 tablespoon olive oil

1 clove garlic, minced

1 medium onion, chopped ( 1/2 cup)

2 ounces prosciutto, chopped

4 tablespoons chopped fresh parsley

2 cups whipping cream

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon nutmeg

1/4 cup grated Parmesan cheese

Fresh cracked black pepper

Wash asparagus and cut into 1-inch pieces. Discard tough bottoms.

Heat oil in 12-inch skillet over medium heat. Saute garlic and onion in oil for 3 to 5 minutes, stirring occasionally. Add prosciutto and parsley and cook 3 more minutes. Stir in cream and add asparagus; season with salt, pepper and nutmeg. Heat to boiling, reduce heat to low and simmer for 10 minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain well and toss in serving bowl with asparagus and prosciutto sauce. Top with Parmesan cheese and serve. Garnish individual servings with additional Parmesan cheese and fresh cracked black pepper. Makes 6 servings. Recipe by Antonio Cecconi for Dreamfields, maker of low-carb pasta.