Whole Wheat Spaghetti with Asparagus, Smoked Mozzarella & Prosciutto
Submitted by happyzhangbo
Whole wheat spaghetti tossed with crisp asparagus, smoky mozzarella, prosciutto ribbons, garlic, and fresh basil. A 25-minute Italian pantry pasta with bold flavors and a hint of springtime.
YIELD
8 servingsPREP
8 minCOOK
16 minREADY
26 minWhole wheat spaghetti with asparagus, smoked mozzarella, and prosciutto is a smart pantry pasta that punches above its weight. The nutty whole wheat spaghetti holds up to bold flavors that would overwhelm regular pasta: salty cured prosciutto, lightly melted smoky mozzarella, and crisp-tender asparagus blanched bright green.
The technique is straightforward but specific. Asparagus blanches first, then gets shocked in ice water to lock in color and crunch. The same pot of salted water then cooks the pasta, doubling up on flavor and saving cleanup. Saving a cup of starchy pasta water is essential, it’s what creates the silky sauce that coats every strand.
Garlic gets a quick 20-second sauté in olive oil to bloom without burning, then everything comes together in the skillet. Adding the smoked mozzarella at the end with the heat off is the move that gives you melty pockets of cheese throughout instead of a stringy, gummy mess. Fresh basil and torn prosciutto strips finish the bowl.
Pro Tips
- Choose smoked mozzarella, not fresh. The smoke is half the personality of this dish, while fresh mozz adds nothing distinct and turns rubbery in the heat.
- Cut the asparagus into 1-inch pieces after blanching as the recipe directs. Pre-cutting makes shocking less effective and you lose the bright color.
- Loosen the finished pasta with a splash of pasta water if it seems dry. Whole wheat absorbs more liquid than regular pasta and the dish can stiffen quickly.
- Add the prosciutto off the heat. Cooking it shrivels the slices and toughens them; warm pasta gently melts the fat and keeps the meat silky.
Variations
- Swap prosciutto for crispy crumbled pancetta or thick-cut bacon for a meatier take.
- Use sugar snap peas or thin green beans in place of asparagus when out of season.
- Add a generous shower of grated Parmigiano-Reggiano at the table for extra savory depth.
Ingredients
Directions
Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.
With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking.
When cool, strain, cut asparagus into 1-inch pieces, and set aside.
Return the water in the pot to a boil, adding additional water, if necessary.
Stir in the pasta and cook until al dente, tender but still firm to the bite, 7 to 9 minutes.
Drain the pasta, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy large skillet over medium heat.
Stir in the garlic and sauté until fragrant, about 20 seconds.
Stir in asparagus to the skillet.
Season with salt and pepper, to taste.
Stir in the pasta, and if needed, some of the reserved cooking liquid.
Toss to coat.
Stir in the prosciutto, mozzarella, and basil, and toss to combine.
Turn off the heat.
Season with salt and pepper, to taste, and serve.
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