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Prosciutto and Beans

Makes: 6 to 8 servings
Start to Finish 30 mins
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 - 16  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 466,
  • Fat, total (g) 19,
  • chol. (mg) 37,
  • sat. fat (g) 8,
  • carb. (g) 58,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • sugar (g) 4,
  • pro. (g) 21,
  • vit. A (IU) 1118,
  • vit. C (mg) 11,
  • sodium (mg) 845,
  • Percent Daily Values are based on a 2,000 calorie diet

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