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

Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola) Recipe. Diabetic Friendly, low carb 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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