Rigatoni With Pesto And Prosciutto

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Yield:
4 servings (serving size: 1 1/2 cups)
January 2001
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 334
  • Fat 7.1g
  • Satfat 1.6g
  • Protein 17g
  • Carbohydrate 50.8g
  • Cholesterol 18mg
  • Iron 4.4mg
  • Sodium 835mg
  • Caloriesfromfat 19%
  • Fiber 4.3g
  • Calcium 80mg

How to Make It

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

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