Canatappi with Prosciutto, Artichokes and Sun-Dried Tomatoes In
Canatappi With Prosciutto, Artichokes And Sun-Dried Tomatoes In is an moderately easy dinner. Made with 8 c. cooked canatappi (corkscrew pasta), 4 to 6 tbsp. olive oil, 1/4 tsp. minced rosemary (fresh), 8 oz. (approximately 12 slices) thinly sliced prosciutto, julienned and 8 to 10 artichoke hearts, quartered, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Heat oil and rosemary in skillet.
Add sun-dried tomatoes and artichokes to oil and saute 2 to 3 minutes.
Add Prosciutto. Saute 1 minute.
Add canatappi and toss with other ingredients until well mixed and canatappi is lightly and evenly coated with rosemary oil.
Saute another minute, then portion pasta into 4 bowls.
Garnish with fresh rosemary and freshly ground pepper. Serves 4.
π· Perfect Pairings
Complete your meal with these
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