Roasted Asparagus, Prosciutto &Amp; Cherry Tomato Pasta

1. Heat oven to 400°F Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and prosciutto. Roast for 10 mins until the prosciutto starts to crisp up, stir in the tomatoes, then cook for 5 mins more.

2. Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.

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Nutrient	Quantity
Total fats	44.4117 g
Protein	71.8719 g
Carbohydrates	84.2774 g
Energy	1006.0003 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2846 g
Water	865.8815 g
Aspartic acid	2.3043 g
Calcium, Ca	696.4003 mg
Lutein + zeaxanthin	3220.5097 g
Fiber, total dietary	20.2416 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2036.6322 g
Niacin	6.6178 mg
Vitamin A, RAE	231.8653 g
Arginine	0.4128 g
Riboflavin	0.9371 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	1.0569 g
Sodium, Na	1128.773 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3686 g
Total lipid (fat)	44.4117 g
Manganese, Mn	0.7167 mg
Fructose	4.5359 g
Proline	0.3221 g
Fatty acids, total saturated 16:0	3.4082 g
Sucrose	1.0433 g
Choline, total	201.5726 mg
Sugars, total	16.0685 g
Serine	0.4808 g
Fatty acids, total saturated 18:0	0.5967 g
Fatty acids, total saturated 20:4 undifferentiated	0.1031 g
Vitamin B-6	0.6508 mg
Selenium, Se	43.7526 g
Ash	9.3766 g
Fatty acids, total saturated 18:1 undifferentiated	19.3874 g
Pantothenic acid	1.2428 mg
Phenylalanine	0.3402 g
Copper, Cu	1.3531 mg
Betaine	2.7486 mg
Thiamin	0.8866 mg
Retinol	59.5 g
Methionine	0.1406 g
Iron, Fe	15.8099 mg
Carbohydrate, by difference	84.2774 g
Phosphorus, P	1061.2019 mg
Folate, total	265.6183 g
Tocopherol, gamma	0.6323 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0456 g
Alanine	0.5216 g
Cholesterol	146.7938 mg
Valine	0.5216 g
Fatty acids, total saturated 18:2 undifferentiated	2.8826 g
Glycine	0.4218 g
Carotene, alpha	40.8234 g
Glucose (dextrose)	2.9484 g
Fatty acids, total saturated 14:0	0.004 g
Zinc, Zn	8.7985 mg
Isoleucine	0.3402 g
Fatty acids, total polyunsaturated	4.9928 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5806 g
Vitamin A, IU	3627.4957 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0238 g
Folate, DFE	265.6183 g
Tryptophan	0.1225 g
Vitamin C, total ascorbic acid	25.4012 mg
Phytosterols	168.5323 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.2359 g
Vitamin B-12	1.9833 g
Vitamin K (phylloquinone)	205.147 g
Fatty acids, total saturated	13.29 g
Histidine	0.2223 g
Fatty acids, total monounsaturated	23.8429 g
Threonine	0.381 g
Folate, food	265.6183 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	9.9918 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0655 g
Fatty acids, total trans	0.7938 g
Magnesium, Mg	222.2376 mg
Lysine	0.4717 g
Potassium, K	1856.9037 mg
Cystine	0.1406 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Asparagus	1	90.7186	17.5994	0.5443
Penne	14 ounces	500.085	66.678	15.8757
Parmesan cheese	0	0	0	0
cherry tomato	7 ounces	176.5167	0	0.9917
basil leaf	16	176.5167	0	0.9917
prosciutto	6 slices	176.5167	0	0.9917