Recipe Categories
Pastas
Back to Pasta

Pasta with Prosciutto and Goat Cheese

• 1 pound Penne or Ziti, uncooked
  4 tbsp. olive or vegetable oil
  1 medium yellow onion, peeled and diced (about 2/3 cup)
  4 oz. prosciutto, thinly sliced, diced in 1/2-inch pieces (about 1/2 cup)
  1/8 cup toasted almond slivers
  8 large basil leaves, finely chopped (about 3 tbsp.) or 2 tbsp. dry basil
  1/4 cup diced sun-dried tomatoes
  1 1/2 cups chicken stock or broth
  4 oz. goat cheese, broken into small pieces
  Salt and pepper to taste

Prepare pasta according to package directions. Drain and plunge in cold water to stop the cooking process; drain again.

In a large sauté pan, heat olive or vegetable oil and sauté onion for 2 minutes. Add prosciutto, almonds, basil and sun-dried tomatoes. Toss together, add chicken stock and cook 5-7 minutes longer. Add the cooked pasta and goat cheese and stir. Warm over low heat for another minute. Season with salt and pepper. Serve while piping hot.

Tropical rainforests receive at least 70 inches of rain each year and have more species of plants and animals than any other biome. Many of the plants used in medicine can only be found in tropical rainforests. The combination of heat and moisture makes this biome the perfect environment for more than 15 million plants and animals. The thick vegetation absorbs moisture, which then evaporates and completes the cycle by falling again as rain.