Photo & Recipe:
Use fresh spring herbs to dress up comfort food!
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 with leftovers
INGREDIENTS
3 TB olive oil
1 medium onion, 1/4 “ dice
1 lb. whole wheat rotelle pasta (or your favorite)
1 egg, well beaten
½ cup slivered prosciutto
1/4 cup sour cream
2 TB Heavy Cream
¼ cup minced chives
¼ cup minced fresh basil
¼ cup minced fresh parsley
2 TB minced fresh cilantro
1 ball fresh mozzarella, thinly sliced
3 TB toasted pecans (optional)
Salt
Black pepper
DIRECTIONS
Heat the oil in a large skillet over low heat, and cook the onion for 15 minutes, stirring occasionally, or until onion turns soft and a caramel color.
Meanwhile, cook pasta according to package directions.
When pasta is done, drain, return to the pan, and quickly toss with the beaten egg. Then stir in the prosciutto, sour cream, cream, chives, and basil. Scrape pasta into a serving dish, top with mozzarella and toasted nuts, and serve, seasoning to taste with salt and pepper.
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