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Aglio e Olio Pasta - from Brooklyn Cafe

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Cuisine: Italian

From the menu of . . . Brooklyn Cafe
220 Sandy Springs Circle

5165 Peachtree Parkway

Q: Four of us had dinner at the Brooklyn Cafe at the Forum [in Norcross], and after tasting the Spaghetti Aglio e Olio (a spaghetti dish with prosciutto, asparagus and fresh tomatoes), we all wished we had ordered it.
-- Susan Searles, Atlanta

A: Jon Aiken, Brooklyn Cafe's executive chef, was happy to share this fresh-tasting and colorful pasta dish. It goes together so easily, it is a fine example of a restaurant recipe that adapts to a home kitchen.

Hands on time: 10 minutes  Total time: 30 minutes  Serves: 6


    1 pound spaghetti
    3/4 cup olive oil
    1/4 cup minced garlic
    8 ounces asparagus, cut diagonally into 1-inch pieces
    8 ounces grape tomatoes, cut in half
    6 ounces prosciutto, thinly sliced
    Salt and freshly ground pepper
    1/2 cup Parmesan cheese


Prepare spaghetti according to package directions.
Just before pasta is done, in a large skillet over medium-high heat, add oil. Add garlic, asparagus, tomatoes and prosciutto and saute for 1 to 3 minutes, or until asparagus is just tender. Season with salt and pepper. Drain pasta and add to sauce. Toss to combine and transfer to serving bowl. Garnish with Parmesan cheese


"Aglio e olio" is Italian for "garlic and oil, " referring to the dressing. Have your ingredients prepped and start cooking the sauce just before the pasta is done.


Per serving: 625 calories (percent of calories from fat, 47), 21 grams protein, 61 grams carbohydrates, 3 grams fiber, 33 grams fat, 25 milligrams cholesterol, 898 milligrams sodium.

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