Farfalle with Prosciutto and Mushrooms

Farfalle with Prosciutto and Mushrooms

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 3
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Ingredients


1/4 tsp Black pepper
2 tbsp Extra virgin olive oil
2 clove(s) Garlic
1 tbsp Parsley, fresh (chopped)
200 gm Pasta, Farfalle, dry
10 tomato Plum tomatoes (halved)
4 slice Prosciutto (roughly chopped)
1 cup pieces White mushrooms (sliced)
1 small White onion (finely chopped)

Instructions


Cook farfalle until al dente as directed on the package. Once cooked, toss the pasta with 1 tablespoon extra virgin olive oil.

Pre-heat oven to 375F/190C. Place prosciutto slices on baking sheet lined with parchment paper. Bake until desired crispiness. Remove from oven and place prosciutto slices on paper towels to absorb any excess fat. Roughly chop and set aside.

Heat 1 tablespoon olive oil in a skillet on medium heat. Add diced onions and sauté for another 2-3 minute. Add mushrooms and halved plum tomatoes and stir until mushrooms have started to brown. Add garlic and sauté for another minutes.

Add the cooked farfalle to the skillet and coat well. Season with pepper to taste.

Nutrition Facts

Per Portion

Calories 446  
Calories from fat 125  
Calories from saturated fat 24.8  
Total Fat 13.9  g
Saturated Fat 2.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.0  g
Monounsaturated Fat 8.3  g
Cholesterol 15.9  mg
Sodium 399  mg
Potassium 874  mg
Total Carbohydrate 63  g
Dietary Fiber 5.3  g
Sugars 8.5  g
Protein 16.9  g

Dietary servings

Per Portion


Grain 2.5
Meat 0.3
Vegetables 2.9

Energy sources


Pygal 57% 465.702300355 213.846172391 28% 295.17621162 217.471925259 15% 339.834764367 116.981948585 57% 28% 15% Carbohydrates Fat Protein
Recipe from: Julia Kuznetsova
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