Red Lentil Spaghetti with Creamy Veggie Sauce & Prosciutto

This creamy sauce is made from sautéed onions, artichokes, asparagus, & vegetable broth.

Add to favorites Remove from favorites



Ingredients 4 Servings


  • 1 box Barilla® Red Lentil Spaghetti
  • 4 tablespoons extra virgin olive oil, divided
  • 1 cup yellow onion, chopped
  • 1 pound asparagus, tips and stalks
  • 1 8-ounce package frozen artichokes, thawed
  • 1 cup veggie broth
  • 1/3 cup Parmigiano-Reggiano cheese, grated
  • 1 cup Prosciutto, julienne
  • Salt and black pepper to taste
Share ingredients

You copied text to clipboard:


  • Bring a large pot of water to a boil; cook pasta according to package directions. 

  • Sauté Prosciutto with 1-tablespoon olive oil until crispy set aside. In the same skillet sauté asparagus tips for 1 min. and set aside.
  • Meanwhile, in a skillet sauté onion with remaining olive oil until translucent, about five minutes. Add artichokes and asparagus stalks, cook for five minutes over high heat.  

  • Season with salt, pepper, and transfer to a blender. Add 1 cup of veggie broth and process until creamy but still slightly coarse. 
  • Return blended sauce to the skillet and bring to a simmer. 
  • Drain pasta and toss with sauce. Stir in cheese, asparagus tips, and top with crispy Prosciutto.

Show more