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Friday, March 24 2017

For weeknight family dinner or special entertaining occasions, we've collected easy, flavorful pasta meals for every occasion.

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

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.
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

Posted by: AT 02:16 am   |  Permalink   |  Email