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Pasta With Prosciutto, Peppers, And Herbs

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CATEGORY CUISINE TAG YIELD
Dairy August 1994 1 Servings

INGREDIENTS

1 Red onion, chopped fine
1 Yellow bell pepper, chopped
fine
3 T Extra-virgin olive oil
A, 7-ounce jar
roasted red
peppers drained
and chopped fine
3/4 c Finely chopped prosciutto or
other ham about 3
ounces
1/2 lb Gigi del gargano
ruffle-edged
cone-shaped pasta
or rotini spiral
pasta
1 c Packed mixed fresh herbs
such as basil mint and
parsley
leaves chopped
fine
Lemon wedges as an
accompaniment
Freshly grated Parmesan
cheese as an
accompaniment

INSTRUCTIONS

In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil
over moderately low heat, stirring, until softened and stir in red
peppers and ham. In a kettle of salted boiling water cook pasta until
al dente and drain well. In a bowl toss pasta with pepper mixture,
remaining 2 tablespoons oil, herbs, and salt and pepper to taste.
Serve pasta with lemon and Parmesan.  Serves 2.  Gourmet August 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2249
Calories From Fat: 1182
Total Fat: 133.3g
Cholesterol: 491.9mg
Sodium: 11008.5mg
Potassium: 2656.5mg
Carbohydrates: 52.1g
Fiber: 3.5g
Sugar: 21.8g
Protein: 207.1g


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