Prosciutto and Beans

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10 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Start to Finish: 30 mins
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Prosciutto and Beans
Ingredients
1
19 ounce can cannellini (white kidney) beans, rinsed and drained
2
cups grape or cherry tomatoes, halved
4
ounces thinly sliced prosciutto, cut into bite-size pieces
1/2
cup shredded Pecorino Toscano, Pecorino Romano, or Parmesan cheese (2 ounces)
 
Herbed Garlic Butter
1/2
cup chicken broth, heated
3
cups loosely packed arugula or watercress leaves, coarsely torn
3
tablespoons snipped fresh chives
 
Salt and freshly ground black pepper
12
ounces dried pasta, cooked and drained
Directions
  1. In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic Butter. Cook, while gradually stirring in broth, over medium-low heat until tomatoes are softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and pepper.
  2. Add bean mixture to hot cooked pasta; toss gently to combine.
Nutrition Facts (Prosciutto and Beans)
    Per serving:
  • 466 kcal cal.,
  • 19 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 37 mg chol.,
  • 845 mg sodium,
  • 58 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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