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
Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.
Saturday, July 16, 2011
Pasta al Forno
Subscribe to: Post Comments (Atom)
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Ingredients: 50 grams of recently fed sourdough starter at 100% hydration 220 grams of pineapple juice 30 grams coconut syrup 2 large e...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...
Post a Comment
Please leave your feedback and comments on recipes.