Linguine With Prosciutto & Olives
|Linguine/1 package, 9 ounce fresh linguine||8 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Thinly sliced prosciutto||2 Ounce, cut into 1/4 inch wide strips|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Pimento stuffed olives||3 Ounce, drained (1 Jar)|
|Cherry tomatoes||1 Cup (16 tbs), cut into halves|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
In a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well and transfer to a warm serving bowl.
While linguine is cooking, heat oil in a medium-size frying pan over medium-high heat; add prosciutto and cook, stirring often, until lightly browned (3 to 4 minutes).
Add onions and stir just until they begin to soften.
Add olives and tomatoes; shake pan often until olives are hot (about 2 minutes).
Pour prosciutto mixture over linguine; mix lightly, using 2 forks.
Serving size: Complete recipe
Calories 1734 Calories from Fat 819
% Daily Value*
Total Fat 95 g146.5%
Saturated Fat 25.1 g125.5%
Trans Fat 0 g
Cholesterol 179 mg59.7%
Sodium 1443.4 mg60.1%
Total Carbohydrates 142 g47.4%
Dietary Fiber 8.5 g33.8%
Sugars 11.9 g
Protein 74 g148.8%
Vitamin A 64% Vitamin C 92.8%
Calcium 104.6% Iron 38.4%
*Based on a 2000 Calorie diet