Nadia G's Aztec Soup

Because I'm lazy and because there's no reason to mess with perfection, go here for Nadia G's amazing Aztec Soup recipe. Seriously yummy stuff, very filling and low-cal.

Parpadelle with Asparagus, Shiitake Mushrooms and Prosciutto

Courtesy of Nadia G! (My current fav :) This is beautiful looking, delicious and full of some great veggies as well as being true fast food (seriously, it's like lightning).

14 oz Papardelle pasta (rather pricey at Meijer, try Trader Joe's for some that's way cheaper)

4 tbsp. extra virgin olive oil

1 clove garlic, smashed

Baby asparagus, cut into 2-inch pieces

Shiitake mushrooms, sliced 1/4 inch thick

1/4 Thai chile, minced (I couldn't find one, so I used a serrano instead)

2 cups sweet cherry tomatoes, sliced

Pinch brown sugar

Sea salt and freshly ground pepper

Prosciutto di Parma, sliced into ribbons

1/3 cup freshly grated Parmesan cheese, for topping

Directions:

Cook the papardelle in salted boiling water until al dente. Strain.

Heat the olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp. Add the tomatoes to the pan and season generously with sea salt, freshly ground pepper and brown sugar. Give it a good stir and let the tomatoes sauce up for about 8 to 10 minutes. Add the cooked pasta and prosciutto to the pan, mix it up for a couple of minutes so the flavors meld together.

Serve the pasta topped with freshly-grated Parmesan cheese.