Linguine With Prosciutto & Olives Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Linguine/1 package, 9 ounce fresh linguine8 Ounce
 Olive oil1⁄4 Cup (4 tbs)
 Thinly sliced prosciutto2 Ounce, cut into 1/4 inch wide strips
 Thinly sliced green onion1⁄2 Cup (8 tbs)
 Pimento stuffed olives3 Ounce, drained (1 Jar)
 Cherry tomatoes1 Cup (16 tbs), cut into halves
 Grated parmesan cheese2⁄3 Cup (10.67 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1734 Calories from Fat 819

% Daily Value*

Total Fat 95 g146.5%

Saturated Fat 25.1 g125.5%

Trans Fat 0 g

Cholesterol 179 mg

Sodium 1443.4 mg60.1%

Total Carbohydrates 142 g47.4%

Dietary Fiber 8.5 g33.8%

Sugars 11.9 g

Protein 74 g148.8%

Vitamin A 64% Vitamin C 92.8%

Calcium 104.6% Iron 38.4%

*Based on a 2000 Calorie diet

Directions

In a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well and transfer to a warm serving bowl.
While linguine is cooking, heat oil in a medium-size frying pan over medium-high heat; add prosciutto and cook, stirring often, until lightly browned (3 to 4 minutes).
Add onions and stir just until they begin to soften.
Add olives and tomatoes; shake pan often until olives are hot (about 2 minutes).
Pour prosciutto mixture over linguine; mix lightly, using 2 forks.
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