Bill Hogan / Chicago Tribune/ MCT

Prosciutto and green bean pasta

Recipes:Prosciutto and green bean pasta

Published: Wednesday, Sep. 12, 2012 - 12:00 am | Page 2D

Prosciutto and green bean pasta

Prep time: 10 minutes

Cook time: 13 minutes

Serves 6

A crisp white wine would be a refreshing companion. Try an Italian white, such as Soave or pinot bianco, or a crisp sauvignon blanc.

Tips: Sub the prosciutto with diced baked ham, crisp bacon or slivers of country ham.

Recipe from the Chicago Tribune.

INGREDIENTS

8 ounces green beans, ends trimmed

1 pound penne pasta

4 slices prosciutto

1/2 cup pine nuts, toasted

1/2 cup shaved Parmesan cheese

2 tablespoons extra-virgin olive oil

INSTRUCTIONS

Heat a large pot of salted water to a boil; add the green beans. Cook until just tender. Remove with a slotted spoon; keep warm. Add penne to the boiling water; cook according to package directions until al dente. Drain.

Meanwhile, cook prosciutto slices in a large dry skillet over medium-high heat until crisp, about 5 minutes; break into rough pieces.

Toss the drained pasta in a large bowl with the green beans, pine nuts and Parmesan; drizzle with olive oil. Divide pasta among six plates; top with prosciutto pieces.

Per serving: 458 calories, 32 percent of calories from fat, 16 g fat (3 g sat.), 9 mg cholesterol, 61 g carbohydrates, 17 g protein, 278 mg sodium, 5 g fiber.

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