Healthy
Recipes - Healthy Eating
(Makes 4 cups)
 Recently,
several of Green Mountain's friends and staff went to Italy
to experience healthful eating in a different culture and
to explore the beautiful sights of the Italian countryside.
This recipe captures the essence of our recent Food Lovers
tour of the Emilia-Romagna area of Italy. Like the foods enjoyed
there, this recipe is easy to make and uses many ingredients
indigenous to the region-pasta, Parma prosciutto, Parmigiano-Reggiano
cheese, fresh tomatoes and arugula. If you want to be really
authentic, you can make your own pasta, too!
4 ounces thinly-sliced prosciutto
1 teaspoon olive oil
2 tablespoons cognac
2 tomatoes, chopped
1 cup torn arugula
2 cups dry pasta such as Garganelli, Ziti or Penne
1/4 cup grated or shredded Parmigiano-Reggiano (Parmesan)
cheese
Remove visible fat from the prosciutto and cut in matchstick
sized pieces. In large skillet heat olive oil over medium
heat. Add prosciutto and sauté for 3-4 minutes or until
slightly crispy.
Heat cognac in a separate small pan, add to proscuitto and
flame if you like (take care when igniting!). Stir and cook
a few seconds. Add chopped tomatoes and continue cooking over
low heat until tomatoes are soft.
In the meantime cook pasta according to package directions,
drain.
Add pasta, Parmesan cheese and arugula to the proscuitto
mixture. Stir and heat through. Garnish with a few fresh chopped
arugula leaves and serve immediately.
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