Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola)

Preparation Time: 10 minutes
Cook Time: 20 minutes



Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil1/2 cup chopped red onion
3 ounces prosciutto or cooked ham, cut into thin strips
1 jar (26 ounces) marinara sauce
1/4 cup chopped fresh parsley
2 tablespoons pitted Kalamata olives, halved
1/4 cup freshly grated Parmesan cheese

Directions:

1. Heat oil in large skillet over medium heat. Add onion and prosciutto; cook 5 minutes or until onion is tender, stirring frequently. Stir in marinara sauce, parsley and olives. Simmer, uncovered, 20 minutes, stirring occasionally.
2. Meanwhile, cook pasta according to package directions; drain and return to pan. Add sauce; toss. Serve with Parmesan cheese.

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

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein;
24 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 19 mg cholesterol;
884 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Labels: all, elbows, family, italian, Low-Digestible-Carbs, Low-Saturated-Fat, main-dish, mediterranean, pork, quick