Dreamfields Foods UK

Gobetti alla Boscaiola
Elbows tossed with Prosciutto, Olives
and Marinara

By Chef Antonio Cecconi

Prep Time: 10 minutes
Cook Time: 20 minutes

Gobetti alla Boscaiola

Elbows tossed with Prosciutto, Olives
and Marinara

Ingredients:
454g 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:
  1. In a large skillet/griddle over medium heat sauté onion, parsley and Prosciutto in olive oil.
  2. Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes.
  3. Meanwhile, cook pasta according to package directions; drain well.
  4. Toss pasta with sauce and top with Parmesan cheese.
Recipe Nutrient Analysis: (8 servings)

Nutrient

Single Serving

Calories (kcal)

364

Protein (g)

14

Carbohydrates (g)

18

Fat (g)

15

Saturated Fat (g)

2

Cholesterol (mg)

2

Sodium (mg)

921

Total Dietary Fibre (g)

7