30-Minute Spring Pasta

4 servings
Active Time
Cook Time
Total Time
An easy Spring Pasta that's full of fresh vegetables, salty prosciutto, and plenty of Grand Cru® cheese. A delicious, colorful dinner on the table in 30 minutes!

By: Meggan Hill, Culinary Hill


  • 1/4 cup olive oil, divided
  • 5 ounces thinly-sliced prosciutto, stacked and cut into ribbons
  • 8 ounces baby portobello mushrooms, sliced
  • 1 tablespoon salt
  • 1 pound penne pasta
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter
  • 2 cups (8 ounces) Roth Grand Cru® cheese, shredded, plus additional for garnish
  • Salt & pepper, to taste
  • 1/4 cup chopped fresh chives, for garnish


  1. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add prosciutto, and cook until crisp, about 3 minutes. Transfer to a bowl.
  2. Add the remaining 2 tablespoons olive oil to the skillet. Add mushrooms and a pinch of salt. Cook until golden brown, about 5 minutes. Add to bowl with prosciutto.
  3. Meanwhile, in a large pot, bring 4 quarts (16 cups) water and 1 tablespoon salt to a boil. Add pasta and cook 9 minutes. Add asparagus. Cook an 3 additional minutes (12 minutes total).
  4. Drain pasta and asparagus, but do not rinse! Return to pot. Add butter, Grand Cru® cheese, prosciutto and mushrooms, and toss to combine. Season with salt and pepper, to taste.
  5. Transfer to a large serving bowl or individual plates. Garnish with extra cheese and fresh chives, and serve.