Cook linguine, drain and return to the pot.
Meanwhile, in a large skillet, heat oil and cook prosciutto 2 minutes until brown. Add artichoke hearts and cook 2 more minutes. Add rotel, wine, basil, oregano and garlic and bring to a boil, then simmer 5 minutes.
Pour sauce in the linguine pot and toss. Add 1/2 the cheese and toss. Top with the other 1/2 of cheese and pepper.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 37.9mg||12 %|
|Sodium 314.4mg||11 %|
|Potassium 113.3mg||3 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 16.3g|
|Protein 7.5g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 171
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