Rotini with Red Peppers and Prosciutto

Total prep/cook time: ~35 min. Serves 4.

Ingredients:

• 2 large red bell peppers, chopped into 1/4-inch pieces
• 1 jumbo yellow onion, finely chopped
• 8 oz whole wheat rotini (about 1/2 a package)
• 4 oz prosciutto, very thinly sliced and cut crosswise into narrow strips
• 1/2 cup shredded Manchego cheese (or Romano or Asiago)
• 1 tbsp olive oil
• Pepper to taste

Directions:

1. Heat a large covered pot of water to boiling on high.
2. In a large skillet, heat oil on medium-high. Add onion; cook 5-6 min or until browned, stirring.
3. Reduce heat to medium; add peppers. Cook 10 min or until browned and tender, stirring occasionally.
4. Meanwhile, add pasta to boiling water in pot. Cook 1 min less than minimum time that label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta and return to pot.
5. Add onion mixture and reserved cooking water. Cook on medium 1 min, tossing to coat. Add prosciutto, cheese, and freshly ground black pepper. Toss to coat.

Did you know?

Prosciutto, a dry-cured ham usually thinly sliced, is a staple in many Italian dishes, from salads to pasta dishes and paninis. High-quality Italian prosciutto has an incomparable melt-in-your-mouth texture, and when used sparingly, prosciutto adds depth of flavor and a delicate saltiness to many healthy recipes. Because of its high fat and sodium content, the key word is sparingly!

Nutrition Information (per 1 serving):

Total calories: 398 cal
Total fat: 12 g

Saturated fat: 4 g

Sodium: 940 mg

Total carbs: 51 g

Dietary fiber: 7 g

Protein: 21 g