Farfalle With Prosciutto and Olives
A handful of ingredients and a quick cooking time make this creamy homestyle pasta perfect for weeknight dinners.
HANDS-ON TIME: 30 minutes
TOTAL TIME: 30 minutes
MAKES: 4 to 6 servings
In large skillet, melt butter over medium heat; cook prosciutto, stirring, until just beginning to crisp, about 3 minutes. Stir in olives; cook for 1 minute. Add wine; cook, stirring occasionally, until no liquid remains, about 2 minutes. Stir in tomatoes, cream and pepper; simmer, stirring occasionally, for 5 minutes. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain, reserving 1 cup of the cooking liquid. Return pasta to pot. Stir tomato mixture and oregano into pasta, tossing and adding enough of the reserved cooking liquid to coat; cook for 1 minute. PER EACH OF 6 SERVINGS: about 353 cal, 12 g pro, 13 g total fat (6 g sat. fat), 45 g carb (3 g dietary fibre, 3 g sugar), 47 mg chol, 802 mg sodium, 259 mg potassium. % RDI: 4% calcium, 25% iron, 8% vit A, 2% vit C, 54% folate.