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Gluten Free Pasta with Mushrooms and Prosciutto di Parma
CIAO ITALIA9Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. Filippo Berio Extra Virgin Olive Oil
- 1 leek (large, cleaned, and white part chopped)
- 1/4 lb. prosciutto (chunk, di Parma, diced)
- 8 oz. mixed mushrooms (cleaned, trimmed and thinly sliced, cremini, button and oyster are good choices)
- 5 oz. crescenza (or mascarpone cheese, in bits)
- 1/2 cup light cream (or non-fat Half 'n' Half)
- fine sea salt (to taste)
- 1/4 cup parmigiano-reggiano (grated)
- 1 lb. gluten free spaghetti (or fettuccine)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium500mg21% |
| Potassium420mg12% |
| Protein19g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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