Pasta With Prosciutto & Vegetables

BERTOLLI US
8Ingredients
30Minutes
120Calories

Ingredients

US|METRIC
  • 1 tablespoon Bertolli® Classico Olive Oil
  • 2 cups sliced mushrooms
  • 1 jar bertolli roast red pepper with italian herb sauc
  • 14 ounces artichoke hearts (1 can, drained and chopped)
  • 1 cup green peas (frozen)
  • 1/2 cup chicken broth
  • 1/2 cup prosciutto
  • 8 ounces jumbo shell pasta , cook and drain
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    Directions

    1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, until tender, about 5 minutes. Stir in Sauce, artichoke hearts, peas, broth and prosciutto. Simmer 5 minutes or until heated through. Serve over hot shells and sprinkle, if desired, with grated Parmesan cheese.
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    NutritionView More

    120Calories
    Sodium12% DV280mg
    Fat2% DV1.5g
    Protein20% DV10g
    Carbs6% DV18g
    Fiber44% DV11g
    Calories120Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol10mg3%
    Sodium280mg12%
    Potassium570mg16%
    Protein10g20%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber11g44%
    Sugars4g8%
    Vitamin A6%
    Vitamin C35%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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