Serves: 4
Total Calories: 600

8 ounces short-cut pasta, such as penne, medium shells, or rotini
3 tablespoons extra-virgin olive oil
1/4 cup chopped prosciutto (about 1 ounce)
1/3 cup chopped mint leaves (about 1/2 ounce)
2/3 cup ricotta cheese, preferably whole milk
salt and ground black pepper to taste

Bring a large pot of salted water to a boil. Add the pasta, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until tender.

Meanwhile, heat 1 tablespoon of the oil in a skillet over high heat. Add the prosciutto and sauté until the edges are crisp, about 1 minute. Combine the cooked prosciutto, mint, ricotta, and remaining olive oil in a serving bowl season to taste with salt and pepper.

Just before the pasta is done, mix a ladleful of pasta water with the ricotta mixture. Drain the pasta and toss with the sauce. Adjust the seasoning before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 600
Calories from Fat: 100

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