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Farfalle with Artichokes and Prosciutto

Farfalle with Artichokes and Prosciutto
319
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
400 grams Farfalle
Salt and freshly ground pepper
1 Zucchini
200 grams brown Button mushrooms
1 Onion
1 can Artichoke bottoms
2 tablespoons Olive oil
250 milliliters Vegetable broth
100 grams Black olives
150 grams Prosciutto
2 tablespoons Parmesan cheese
Basil leaf
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Preparation steps

1

Cook farfalle in salted water according to the package instructions. Drain well.

2

Trim and rinse zucchini and mushrooms. Cut zucchini into thin strips. Cut mushrooms into slices. Peel onion and chop finely.

3

Drain artichokes and cut in half. Heat the olive oil in a Dutch oven and add the mushrooms, zucchini and onion. Sauté briefly and pour in broth. Simmer for about 10 minutes. Add olives and artichokes and season with salt and pepper.

4

Add farfalle and cook briefly until warmed through. Stir in the prosciutto. Sprinkle Parmesan cheese over the pasta and serve garnished with basil leaves.