Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 2

Heat oil in a skillet over medium-high heat; add mushrooms. Sauté until lightly browned, about 3 minutes. Add carrots and garlic; sauté until tender, about 4-5 minutes. Whisk together 1/4 cup stock and flour. Add flour mixture, remaining stock, and asparagus to pan. Bring to a boil over high heat until slightly thickened, 3-4 minutes. Stir in pasta, edamame, 2 tablespoons Parmesan, salt, and pepper; toss until pasta is coated.

Step 3

Serve pasta in shallow bowls; top evenly with remaining Parmesan, basil, and prosciutto.