| 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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