Baked Farfalle with Prosciutto and Mushrooms
This dish is perfection when you're short on time, simply prepare and refrigerate the unbaked dish for up to 24 hours before you want to serve it.
Servings: 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: | - |
| cal | 293 |
| pro | 12 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 4 g |
| chol | 26 mg |
| sodium | 601 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 24% |
| vit A | 7% |
| vit C | 28% |
| folate | 46% |
Suggested Recipes
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1 tbsp (15 mL) extra-virgin olive oil
4 oz (125 g) prosciutto, diced
1 onion, chopped
3 cloves garlic, minced
3 cups (750 mL) sliced cremini mushrooms (8 oz/250 g)
1-1/2 tsp (7 mL) dried basil
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1/2 cup (125 mL) white wine
1 can (28 oz/796 mL) tomatoes
2 tbsp (25 mL) tomato paste
1/3 cup (75 mL) whipping cream
5 cups (1.25 L) farfalle (bow tie) pasta (12 oz/375 g)
1/4 cup (50 mL) chopped fresh parsley
1/2 cup (125 mL) grated parmesan cheese
Preparation:
Add onion, garlic, mushrooms, basil, pepper and sa< sauté until mushrooms are golden, about 8 minutes.
Add wine; boil until almost no liquid remains, about 1 minute.
Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.
In large saucepan of boiling salted water, cook farfalle until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10-cup (2.5 L) oval baking dish. Sprinkle with Parmesan cheese.
Bake in 375°F (190°C) oven until bubbly, about 30 minutes.
Tags:
Main Course; Dinner; Cream; Grains; Meat-Pork; Vegetables; Cheese/Other Dairy; Italian; Bake; Pasta;
Source
Canadian Living Special Issue: Make-Ahead Meals 2009
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