Rigatoni With Pesto And Prosciutto

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Yield:

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

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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