Tomato Sauce With Prosciutto And Baby Peas Recipe

Summary

Preparation Time5 MinCourse
MethodMain Ingredient

Ingredients

 Olive oil1⁄4 Cup (4 tbs)
 Onion1 Medium, finely chopped
 Carrot1 , finely chopped
 Stalk celery1 , finely chopped
 Prosciutto slices/Danish ham8 , finely chopped
 Canned tomato puree29 Ounce (1 Can)
 Ground pepper To Taste
 Frozen baby peas3⁄4 Cup (12 tbs)
 Cooked penne1 Cup (16 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1349 Calories from Fat 590

% Daily Value*

Total Fat 66 g101.3%

Saturated Fat 10.7 g53.5%

Trans Fat 0 g

Cholesterol 72.3 mg

Sodium 2302.4 mg95.9%

Total Carbohydrates 150 g49.8%

Dietary Fiber 26.2 g104.9%

Sugars 57.1 g

Protein 53 g105.3%

Vitamin A 333% Vitamin C 209%

Calcium 26.7% Iron 105.8%

*Based on a 2000 Calorie diet

Directions

In a large skillet, heat the oil and saute the onion, carrot, celery, and prosciutto until tender, about 10 minutes.
Stir in the tomatoes, salt, and pepper to taste.
Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
Stir in the peas and cook 5 minutes more.
Serve over penne.
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