Far­falle With Pro­sciutto and Olives

A hand­ful of in­gre­di­ents and a quick cook­ing time make this creamy home­style pasta per­fect for week­night din­ners.

Canadian Living - Quick & Easy - - PORK -

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.

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