Pasta with Prosciutto and Goat Cheese
A hearty pasta dish results from topping ziti with salty prosciutto and toasted almond slivers. Sun-dried tomatoes and goat cheese add color and flavor.
4 tbsp. olive oil
1 medium onion, diced
4 oz. prosciutto, thinly sliced and diced
1⁄8 cup toasted almond slivers
8 large basil leaves, finely chopped
1⁄4 cup sun-dried tomatoes, diced
1 1⁄2 cups chicken stock or broth
1 lb. penne or ziti, cooked
4 oz. goat cheese, crumbled
salt and pepper, to taste
- In a large sauté pan, heat oil and sauté onion for 2 min. Add prosciutto, almonds, basil, and sun-dried tomatoes and toss.
- Add chicken stock and cook for 5-7 min.
Stir in cooked pasta, goat cheese, and heat through 1 min. Season with salt and pepper and serve.