|1 lb (454 g)||Italpasta Spaghetti|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive Oil|
|1||onion, thinly sliced|
|⅓ cup (75 mL)||mixed black and green pitted olives, chopped|
|2 (30 mL)||cloves garlic, thinly sliced|
|¼ tsp||hot pepper flakes (optional)|
|1 cup (250 mL)||grape tomatoes, halved|
|½ cup (125 mL)||cocktail size bocconcini|
|6 (5 mL)||lemon zest|
- Cook Italpasta Spaghetti in a large pot of boiling salted water until al dente, 7 minutes. Drain well.
- Meanwhile, heat the oil in a large, nonstick skillet set over medium-high heat. Add the onion, olives, garlic and hot pepper flakes (if using). Cook for 3 minutes or until tender. Stir in the grape tomatoes, roasted red peppers and bocconcini. Cook for 3 minutes or until heated through.
- Toss the skillet mixture with the cooked spaghetti and lemon zest. Garnish with prosciutto and basil leaves.
Calories per serving 506, Fat 10 g, Cholesterol 5mg, Sodium 312 mg, Carbohydrates 86 g, Fibre 4 g, Sugar 3 g, Protein 16 g
- One serving contains 27% of the %DV of Iron.