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

Diabetic Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola) Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Make chopping easy by using a kitchen scissorsóchop everything from snipping herbs, slicing ham and cutting olives in half.

Makes 6 main dish servings.
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Ingredients

  • 1 box Dreamfields Elbows
  • 1 tablespoon olive oil1/2 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.

Nutritional Information (Per Serving)
Calories:388
Protein:17 g
Sodium: 884 mg
Cholesterol:19 mg
Fat: 10 g
Saturated Fat: 3 g
Dietary Fiber: 9 g
Carbohydrates: 65 g

Source: Dreamfields Pasta



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