Dreamfields Elbows with Prosciutto Marinara

I found this on the Dreamfields site. They have so many great ideas.

 

Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola)

Preparation Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
1/2 cup chopped red onion
3 ounces prosciutto or cooked ham, cut into thin strips
1 jar (26 ounces) marinara sauce
1/4 cup chopped fresh parsley
2 tablespoons pitted Kalamata olives, halved
1/4 cup freshly grated Parmesan cheese

Directions:

  1. Heat oil in large skillet over medium heat. Add onion and prosciutto; cook 5 minutes or until onion is tender, stirring frequently. Stir in marinara sauce, parsley and olives. Simmer, uncovered, 20 minutes, stirring occasionally.
  2. Meanwhile, cook pasta according to package directions; drain and return to pan. Add sauce; toss. Serve with Parmesan cheese.

Note: Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein;
24 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 19 mg cholesterol;
884 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 2:04 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Mac and Cheese Recipe From Dreamfields Foods

 This is a great  mac&cheese recipe from the Dreamfields food site. This is almost like the one I make only I added a sharp Italian cheese  and made the cheese sauce with fat free half and half. Enjoy

 

Serves 8
By Antonio Cecconi

Ingredients:
1 package Dreamfields Elbows
1 tablespoon olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups half & half
1 cup 1% milk
1 teaspoon each salt, pepper and nutmeg
Nonstick cooking spray
1 1/2 cups fontina cheese, shredded
1 cup non-fat cheddar cheese
2 tablespoons Parmesan cheese

Directions:

  1. Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
  2. Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
  3. Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
  4. Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.

Makes 8 side dish servings
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.

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