Artichoke, Walnut & Prosciutto Angel Hair
From the kitchen of Dreamfields Pasta
Preparation Time: 20 minutes
Cook Time: 10 minutes
1/2 box Dreamfields Angel Hair
4 teaspoons olive oil
1/2 cup chopped prosciutto (about 2 ounces)
1 package (9 ounces) frozen artichoke hearts, thawed and patted dry
1/2 cup chopped leeks or green onions
2 cloves garlic, thinly sliced
1 cup reduced-sodium, fat free chicken broth
2 tablespoons heavy cream
Coarsely ground black pepper
1/4 cup coarsely chopped walnuts, toasted
1/4 cup chopped flat leaf parsley
2 tablespoons shredded Parmesan cheese
Additional shredded Parmesan cheese (optional)
- Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add prosciutto; stir to separate pieces. Add artichoke hearts; cook 2 to 3 minutes until artichokes and prosciutto are lightly browned, stirring occasionally. Remove from skillet; set aside.
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add leeks and garlic; cook 2 to 3 minutes until lightly browned and tender, stirring frequently. Add broth to skillet; bring to boil. Cook 1 to 2 minutes to reduce by about half. Stir in cream; cook and stir 30 seconds to 1 minute to blend. Return artichoke mixture to pan; heat through.
- Remove skillet from heat. Toss artichoke mixture with pasta. Add black pepper as desired. Add walnuts, parsley and Parmesan cheese; toss again. Serve with additional Parmesan cheese, if desired.
Makes 4 servings.
Nutrition information (1/4 of recipe): 351 calories; 15 g protein; 43 g carbohydrates; 16 g total fat; 4 g saturated fat; 25 mg cholesterol;502 mg sodium; 8 g total dietary fiber.