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:

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.

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

Dreamfields Foods: UK distributor: Salubris 35 Albert Road Kingston-Upon-Thames. Surrey. KT13DQ

Gobetti alla Boscaiola Elbows tossed with Prosciutto, Olives and Marinara

Gobetti alla Boscaiola
Elbows tossed with Prosciutto, Olives
and Marinara