In cooler weather, my preferred cooking method for just about everything is roasting. It enhances flavors of meat and vegetables, and with careful use of aluminum foil or a nonstick pan, cleanup is minimal.
This fast, easy main dish is a great way to combine roasted asparagus with a pasta that’s about the same thickness.
Look for sliced Prosciutto di Parma in 3-ounce packages in larger supermarkets. I find that many of the domestic prosciutto-like hams are overly salty. If you can’t find gemelli, penne or rotini are good substitutes.