Cherry Tomato, Bocconcini & Prosciutto Fettucine
Cherry Tomato, Bocconcini & Prosciutto Fettucine
Prep time: 20 minsCook time: 30 mins
Ingredients
- 2 tablespoons olive oil
- 200 g cherry tomatoes punnet, cut in half
- 1 teaspoon brown sugar
- 100 g prosciutto roughly chopped into small pieces
- 2 cloves garlic finely diced
- 1 red chilli large, finely sliced (optional)
- 1 lemon juice squeezed
- 1 tub La Casa Del Formaggio bambini bocconcini (220 g)
- 2 cups spinach roughly chopped
- 400 g fettuccine pasta
- 1/2 bunch basil leaves picked
- sea salt
- cracked black pepper
- parmesan cheese to serve, optional
Instructions
Method:
- Preheat oven to 200 degrees. Line a baking tray with baking paper. Lay out the cherry tomatoes, drizzle with some olive oil, sprinkle with brown sugar and season well. Roast for approx. 20 mins until they start to colour. Remove and set aside.
- In a large pot of boiling salted water, cook your pasta according to packet instructions of al dente. Remove, drain (reserving about 1/2 cup of the pasta water) and set aside to keep warm.
- Heat a large frying pan on high heat. Add the prosciutto pieces and fry for about 2-3 mins while moving with a wooden spoon. They should be crispy and browned. Remove and set aside.
- In the same frying pan, add some olive oil and the garlic and fry on medium heat for about 2 mins. Add the chilli, lemon juice and cook for a further 2 mins, while stirring. Add the cooked pasta to the frying pan, along with a little of the pasta water and coat. Add the spinach, roasted cherry tomatoes, fresh basil and bocconcini. Toss gently and season well.
- To serve: Add the pasta to bowls and top with the crispy prosciutto. Season w
Nutrition
Calories: 197kcalCarbohydrates: 8gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 17mgSodium: 185mgPotassium: 326mgFiber: 2gSugar: 4gVitamin A: 1826IUVitamin C: 47mgCalcium: 36mgIron: 1mg
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