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Rigatoni With Pesto And Prosciutto

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 3 cups fresh basil leaves
  • 1/4 cup fat-free, reduced-sodium chicken broth
  • 1 tablespoon slivered almonds
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 3 garlic cloves, peeled
  • 6 cups hot cooked rigatoni (about 8 ounces uncooked pasta)
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 4 ounces very thinly sliced prosciutto, cut into strips

Nutrition Information

  • calories 334
  • fat 7.1 g
  • satfat 1.6 g
  • protein 17 g
  • carbohydrate 50.8 g
  • cholesterol 18 mg
  • iron 4.4 mg
  • sodium 835 mg
  • caloriesfromfat 19 %
  • fiber 4.3 g
  • calcium 80 mg

How to Make It

  1. Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Combine basil mixture, pasta, artichokes, and prosciutto in a bowl; toss well.

Oxmoor House Healthy Eating Collection