Photo: Oxmoor House
Recipe from Cooking Light Fresh Food Fast

Prosciutto is an Italian ham that's air-cured with salt and seasonings pressed into the densely textured meat. The best prosciutto sold in the United States comes from the Parma area of Italy; it is made from larger pork legs than American prosciutto and is aged longer. Serve this pasta salad with cantaloupe slices—a common partner for prosciutto—to cap off your meal.

Prep: 11 minutes; Cook: 14 minutes

Ingredients

  • 1 3/4 cups uncooked multigrain penne
  • 2 cups baby spinach
  • 8 jalapeño-stuffed green olives, sliced
  • 2 ounces thinly sliced prosciutto, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese

Preparation

Cook Time:
Prep Time:

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.
  2. 2. While pasta cooks, combine spinach and next 4 ingredients in a large bowl. Add pasta and cheese; toss well.
Cooking Light Fresh Food Fast,
2009

Nutritional Information

  • Calories: 235
  • Calories from fat: 36%
  • Fat: 9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 12g
  • Carbohydrate: 32.6g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 2.1mg
  • Sodium: 585mg
  • Calcium: 83mg