Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola) Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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


  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.



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

Recipe Yield: Makes 6 main dish servings.

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Nutritional Information Per Serving:

Calories: 388
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 9 grams
Sodium: 884 milligrams
Cholesterol: 19 milligrams
Protein: 17 grams
Carbohydrates: 65 grams