9 oz. fresh fettuccine or tagliatelle
1 medium fennel bulb, trimmed and cut into 1-inch pieces
1 Tbsp. olive oil
1/2 lb. fresh asparagus spears, bias-sliced into 1 1/2-inch pieces
3 medium tomatoes, peeled, seeded, and chopped
2 oz. prosciutto or lean fully cooked ham or turkey ham, cut into thin strips
1/4 cup grated Parmesan cheese
In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to package directions; drain in a colander. Return to the same pan. Keep warm while cooking vegetables.
Meanwhile, in a 10-inch skillet cook fennel in hot oil for 3 minutes. Add asparagus; cook about 4 minutes or till nearly tender. Add tomatoes and prosciutto or ham; cook about 2 minutes or till heated through.
Add fennel mixture to pasta; toss gently to mix. Divide mixture among 3 dinner plates. Sprinkle with Parmesan or Romano cheese. Season to taste with salt and pepper.
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