2 cups whole wheat penne pasta (dry)
2 tablespoons extra-virgin light olive oil
1small onion -- finely chopped
3 cloves garlic -- chopped
1-1/2 cups of grape or cherry tomatoes, quartered (about 20)
3/4 cup half-and-half, fat free
2 pinches ground cinnamon
Salt and pepper to taste
3 ounces prosciutto -- 1 thick slice from deli, chopped
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan cheese
Enough softened butter to coat a medium baking dish
Cook pasta in a large pot of salted water to al dente on the chewy side. Whole wheat pasta will take about 9 minutes.
Preheat oven to 500 degrees F.
Saute diced prosciutto in a medium skillet until it starts to brown and remove it from the pan with a slotted spoon. Add the olive oil to the skillet and cook onions and garlic in oil 3 to 5 minutes, until the onion are clear. Add in the tomatoes and mash them a bit. When thoroughly heated, add cream and season sauce with cinnamon, salt and pepper. Add the prosciutto to sauce and stir in the cooked pasta and the chopped basil to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer to to baking dish. Cover pasta with Parmesan and place in the oven for 10 minutes. Serve hot from oven.
Number of Servings: 4
Nutritional Information: Per Serving: 347.4 Calories; 15.8 Fat (29.7% calories from fat); 14.7g Protein; 37.1g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 721mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 21 1/2 Fat.
Originally posted 7/16/09
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