| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 8 | oz | Uncooked mostaccioli or; other tubular-shaped (about 3 cups) |
| 1/4 | c | Pine nuts; pistachio nuts or slivered almonds |
| 1/3 | c | Chicken broth |
| 1 | bn | Green onion; sliced |
| 1/2 | ts | Herb seasoning blend |
| 4 | oz | Prosciutto or thinly sliced; fully cooked ham; cut in thin strips |
| 1 | c | Parmesan cheese; freshly grated |
INSTRUCTIONS
Cook mostaccioli as directed on package; drain. Rinse with hot water; drain. Cook pine nuts in ungreased 10-inch skillet over medium heat about 3 minutes, stirring constantly until golden. Stir in broth, onions and seasoned salt. Cook about 3 minutes, stirring occasionally, until onions are tender. Toss onion mixture, prosciutto, 1/2 cup of the cheese and the hot mostaccioli. Sprinkle with remaining cheese. 450 calories. Makes 4 servings. Formatted by Mary Wilson, BWVB02B. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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