Penne Rigate With Asparagus, Prosciutto, and Mushrooms

• 3 tablespoons extra virgin olive oil
• 2 cups sliced white button mushrooms
• 2 garlic cloves, slivered
• salt
• pepper
• 1 -2 slice prosciutto, fat trimmed, cut into thin slivers
• 16 ounces penne rigate
• 1 lb asparagus, trimmed, cut into 1 to 1 1/2-inch diagonal pieces
• 12 cup shredded mozzarella cheese
• 14 cup grated parmigiano-reggiano cheese
• 2 tablespoons slivered fresh basil leaves

1. Heat the oil in a large skillet until hot.
2. Add in the mushrooms; cook, stirring, over medium heat for about 10 minutes or until golden and tender.
3. Add in the garlic, salt, and pepper to taste; cook for 2 minutes.
4. Add in the prosciutto; stir to blend; remove from heat.
5. Cook the penne in plenty of boiling salted water according to package directions until al dente; add in the asparagus and cook 2-3 minutes or until tender; drain.
6. Add the penne and asparagus to the skillet; stir to coat with mushroom mixture.
7. Add in the mozzarella and PR cheese; toss.
8. Sprinkle with basil; serve immediately.

extra virgin olive oil, white button mushrooms, garlic, salt, pepper, slivers, penne rigate, mozzarella cheese, cheese, basil

Taken from www.food.com/recipe/penne-rigate-with-asparagus-prosciutto-and-mushrooms-122065 (may not work)