| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-lf mail, Low fat | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Pasta; Penne |
| 1 | tb | Olive Oil |
| 1 | Clove Garlic; Chopped | |
| 1/3 | lb | Prosciutto; Chopped |
| 1 | oz | Fresh Basil Leaves |
| 4 | tb | Nonfat Yogurt; Drained |
| Salt; To Taste | ||
| Freshly Ground Pepper; To Taste |
INSTRUCTIONS
Bring a large saucepan of lightly salted water to a boil and cook penne until al dente. While the pasta is cooking, heat the olive oil in a skillet and briefly fry the garlic until it begins to brown. Add the chopped prosciutto and fry for two or three minutes until it too just begins to brown. Remove the pan from the heat. Drain the cooked pasta in a colander and tip it back into the saucepan. Chiffonade the basil and add it to the pasta along with the prosciutto and garlic. Season generously with the salt and pepper and toss the pasta to mix the ingredients. Spoon the yogurt into the hot pasta and stir until lightly coated. Transfer to a warmed dish and serve. Posted to Digest eat-lf.v096.n148 Date: Tue, 10 Sep 1996 19:10:45 -0700 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 534.8 Fat 8.4g Carbs 86.4g Fiber 2.7g Pro 26g Sodium 1039mg CFF 14.4%
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