Linguine with Prosclutto and Olives
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces linguine, spaghetti or other dry pasta noodles 2 ounces thinly sliced prosclutto, cut into 1/4-inch wide strips 1/4 cup olive oil
1/2 cup thinly sliced green onions (including tops) 1 (3-ounce) small jar pimento-stuffed green olives, drained 1 cup cherry tomatoes, halved
grated Parmesan cheese (optional)



1 In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions). Drain.
2 Place pasta in a warm bowl.
3 Meanwhile, combine prosciutto and oil in a wide skillet.
4 Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
5 Add onions and cook, stirring, until limp (about 2 minutes). Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
6 Pour prosciutto mixture over noodles and toss well.
7 Transfer to a warm serving bowl. Offer cheese to add to taste, if desired.

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