Pasta w/ Asparagus, Prosciutto & Pecorino Romano

Tonight's recipe shout out goes to the nice man @ Whole Foods, who was handing out samples of this yummy dinner!  Serves 4-6.  For 2 people (2 cups pasta), 1 person (1 cup pasta)
**Note I rarely ever use salt.  The sodium in this recipe comes mostly from the prosciutto.


What you need:
3/4 lb dried fusilli or penna pasta 
1 tbsp olive oil
1/4 thinly sliced prosciutto, cut into thin strips
1 bunch asparagus, trimmed & cut diagonally into 1 inch pieces
2 cups halved cherry tomatoes
1/4 cup dry white wine or water
1/2 cup grated Pecorino Romano Cheese
Pepper to Taste


How to make:
Cook pasta according to directions on package.  Drain well & Keep warm.


Heat oil in a large skillet over medium heat.
Add prosciutto & cook 7-10 min.  Add asparagus & cook stirring frequently for 5 min.  Add tomatoes, cover & cook 3-5 min. longer.  Uncover & add wine, stirring to deglaze the brown bits on the bottom of the pan.


When the liquid has evaporated & the asparagus can be pierced easily with a knife, remove from heat.  Toss with drained pasta.  Add cheese and toss again.  Season with black pepper.

Nutrition

Per serving (About 10oz/281g-wt.): 410 calories (90 from fat), 10g total fat, 3.5g saturated fat, 21g protein, 57g total carbohydrate (4g dietary fiber, 6g sugar), 25mg cholesterol, 850mg sodium