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Peppers and Prosciutto Sauté

Peppers and Prosciutto Sauté Recipe

This quickly prepared meal is bursting with color and Italian flavors. It's one of the test kitchen favorites!


4 servings


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.
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:*



FAT: 24g 


SODIUM: 1940mg 

CARBS: 57g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Peppers and Prosciutto Sauté

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