Rigatoni With Pesto And Prosciutto

Name: Rigatoni With Pesto And Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams quartered artichoke hearts, drained; 1 liters hot cooked rigatoni (about 8 ounces uncooked pasta); 59 milliliters fat-free, reduced-sodium chicken broth; 710 milliliters fresh basil leaves; 3 garlic cloves, peeled; 2 teaspoons olive oil; 1 Tbsp freshly grated Parmesan cheese; 113 grams very thinly sliced prosciutto, cut into strips; 1 teaspoons salt; 1 Tbsp slivered almonds

Rigatoni With Pesto And Prosciutto requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 509 calories, 15g of protein, and 25g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of slivered almonds, rigatoni, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course.