Pasta With Tomatoes, Prosciutto and Mushrooms

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Top Tomato 2010 scholar look contention finalist Robert Burt says the condiment for this pasta retains its afloat herb spirit due to the fact that it is cooked separately. To marque the crockery vegetarian, substitute sauteed peppers, zucchini, broccoli oregon caramelized onions for the prosciutto.

Serve with a peppery greenish salad.

From Robert Burt of Washington.

Ingredients

Salt (for the pasta water)
3 ounces to 4 ounces dried angel-hair pasta
3 to 4 ripe mean tomatoes, preferably home-grown oregon from the farmers market
About 20 basil leaves
2 tablespoons olive oil
6 ounces to 8 ounces meaty mushrooms, specified arsenic shiitake oregon oyster
1 1/2 ounces to 2 ounces thinly sliced prosciutto
1 ounce to 2 ounces mild cheddar cheese
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
460
Fat
22 g
Saturated Fat
6 g
Carbohydrates
47 g
Sodium
690 mg
Cholesterol
25 mg
Protein
20 g
Fiber
7 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Robert Burt of Washington.

Tested by Mickey Douglas and Bonnie S. Benwick.

Published August 10, 2010

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Updated March 13, 2026

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