Ingredients
| 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 |
| 4 | prosciutto slices |
| Basil leaves |
Steps
- 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.
Nutritional Information:
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.