Gobetti alla Boscaiola
Elbows tossed with Prosciutto, Olives
and Marinara
By Chef Antonio Cecconi
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients: (Serves 6)
375g Dreamfields Elbows
100g Prosciutto ham
225g Kalamata Olives, drained
1/2 cup red onion, chopped
1/4 cup fresh chopped parsley
2 tablespoons olive oil
1 jar (750g) Marinara Sauce
1/4 cup fresh grated Parmesan cheese
1 cup = 4 ounce/100g measuring cup
Directions:
In a large skillet/griddle over medium heat sauté onion, parsley and
Prosciutto in olive oil.
Stirring frequently, stir in marinara sauce and olives; simmer for 20
minutes.
Meanwhile, cook pasta according to package directions; drain well.
Toss pasta with sauce and top with Parmesan cheese.
Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein; 24 g digestible carbohydrates; 10 g fat; 3 g saturated fat; 19 mg cholesterol; 884 mg sodium; 9 g total dietary fibre.
