Gobetti alla Boscaiola
Elbows tossed with Prosciutto, Olives
and Marinara

By Chef Antonio Cecconi

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Category: Ethnic, Meat and Poultry



Ingredients:

1 package Dreamfields® Elbows 1 tablespoon olive oil 1/2 cup chopped red onion 4 ounces Prosciutto or cured ham 1/4 cup fresh chopped parsley 1 jar (26 ounces) Marinara Sauce 10 Kalamata olives, pitted and sliced 1/4 cup fresh grated Parmesan cheese

Directions:

1. In a large skillet over medium heat sauté onion, parsley and Prosciutto in olive oil.
2. Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes.
3. Meanwhile, cook pasta according to package directions; drain well.
4. Toss pasta with sauce and top with Parmesan cheese.

Recipe Nutrient Analysis: (6 servings)

Nutrient	Single Serving
Calories (kcal)	402
Protein (g)	17
Carbohydrates (g)	20
Fat (g)	15
Saturated Fat (g)	2
Cholesterol (mg)	5
Sodium (mg)	973
Total Dietary Fiber (g)	7

Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half.