In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Peppers and Prosciutto Sauté
This quickly prepared meal is bursting with color and Italian flavors. It's one of the test kitchen favorites!
Yield
4 servings
Time
20 minutes to assemble
Ingredients
1/2-16 oz box (8oz) Notta Pasta Linguine
3 tablespoons olive oil
1 red onion, sliced
2 bell peppers (1 red, 1 orange), sliced
1 cup pitted green olives (garlic or picante)*
6-8 oz prosciutto
1/2 cup grated Parmesan cheese
*Garlic or picante olives can be found at the olive bar section of the supermarket.
3 tablespoons olive oil
1 red onion, sliced
2 bell peppers (1 red, 1 orange), sliced
1 cup pitted green olives (garlic or picante)*
6-8 oz prosciutto
1/2 cup grated Parmesan cheese
*Garlic or picante olives can be found at the olive bar section of the supermarket.
Directions
>>137<<
| 1. | Put a large pot of salted water on to boil. |
| 2. | Add oil to a large skillet over a high heat. Add onions and sauté for 3 minutes. Add peppers and sauté until vegetables start to soften. Cut olives in half if large sized and add to skillet. Cook about 4 minutes, stirring occasionally. |
| 3. | Lay prosciutto slices on top of one another and cut into 1/4 inch strips. Add to skillet and mix until just warmed through. Overcooking will toughen proscuitto. Remove from heat. |
| 4. | Meanwhile cook Notta Pasta according to directions on box. Drain and rinse briefly. Add pasta and Parmesan cheese to skillet. Toss to combine and serve immediately. |
Peppers and Prosciutto Sauté
Nutrition Facts:*
CALORIES: 530
FAT: 24g
CHOLESTEROL: 55mg
SODIUM: 1940mg
CARBS: 57g
PROTEIN: 24g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
