I immediately loved all the ingredients in it, as it contained tons of veggies and just a hint of meat from the prosciutto. Amending the recipe as I usually do, I substituted the cream based sauce for 1% lowfat milk and also substituted olive oil for butter.
My favorite ingredient in this was the asparagus, which came out fresh and crunchy, and the key is using a really good organic kind. I was also quite pleased with the prosciutto aspect, which I decided to roast instead of sautee, producing that deliciously crunchy texture. It tasted like smoky bacon, and that's just what I was going for. After I had a bowl of it, I was completely sated and content. Bon Appetit to that!
Everything But the Kitchen Sink Pasta (as I'm nicknaming it). Recipe courtesy of Bonappetit.com