Giada’s Smoked Mozzarella and Prosciutto Pasta

If you really like smokey flavors this pasta is for you. I’ve made Giada’s Smoke Mozzarella and Prosciutto Pasta about two times and both times I’ve been a little overwhelmed by the smokiness of the cheese. The great thing about this dish (like all sauceless pastas) is that you can reheat it and enjoy it throughout the week. I like how the mozzarella reheats and stretches more and more. I think I had this pasta for three nights in a row.

The only change I made in the dish was a sautéed the asparagus and garlic while the pasta was boiling. I would much rather do this than deal with an ice bath. Also, I used just half of the mozzarella because I’m not crazy about all the smoke.

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