Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Uncooked mostaccioli or; other tubular-shaped (about 3 cups) |
| ¼ cup | Pine nuts; pistachio nuts or slivered almonds |
| ⅓ cup | Chicken broth |
| 1 bunch | Green onion; sliced |
| ½ teaspoon | Herb seasoning blend |
| 4 ounces | Prosciutto or thinly sliced; fully cooked ham; cut in thin strips |
| 1 cup | Parmesan cheese; freshly grated |
Cook mostaccioli as directed on package; drain. Rinse with hot water; drain. Cook pine nuts in ungreased 10-inch skillet over medium heat about 3 minutes, stirring constantly until golden. Stir in broth, onions and seasoned salt. Cook about 3 minutes, stirring occasionally, until onions are tender. Toss onion mixture, prosciutto, ½ cup of the cheese and the hot mostaccioli. Sprinkle with remaining cheese. 450 calories. Makes 4 servings. Formatted by Mary Wilson, BWVB02B.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998