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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Prosciutto and Spicy Green Olive Pasta Salad

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: about 1 1/2 cups)
  • Cook time:14 Minutes
  • Prep time:11 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

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.

2. While pasta cooks, combine spinach and next 4 ingredients in a large bowl. Add pasta and cheese; toss well.

Nutritional Information

Amount per serving
  • 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
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Prosciutto and Spicy Green Olive Pasta Salad recipe

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