FAST timetable. Bring water to a boil for the pasta. Prepare the argula. Dice the prosciuttto. Start the penne and cook until a dente, about 8 to 10 minutes. - Meanwhile, in a saucepan over medium heat, combine the prosciutto and tomato sauce. Heat, stirring, until it is simmering; maintain a simmer for 3 to 4 minutes. Pour in the cream, stir until blended and simmer for 1 minute. * Add the argula and cook just until wilted, about 1 minute. Add pasta to sauce, stir to coat, and season with salt and pepper. ** Transfer to a heated bowl (pasta cools quickly). Serve immediately. * Drain pasta; shake well to drain most of the water from the tubes. **"Artsy" photo shows sauce poured on top of pasta (no mixing) Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 16:59:04 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 256 (25%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 285.9mg||88 %|
|Sodium 134.2mg||5 %|
|Potassium 545.8mg||14 %|
|Total Carbohydrate 154.9g||46 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 154.9g|
|Protein 32.9g||47 %|
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Calories per serving: 1012
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