Penne With Prosciutto And Ricotta

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
566
FAT
93%
CHOL
40%
SOD
34%

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Ingredients for 6 servings

4 ounces (about 8 thin slices) prosciutto, torn into bite-size pieces

1 ounce (1/3 cup) grated Pecorino Romano cheese

1/4 teaspoon freshly ground black pepper

1 pound whole wheat penne pasta

1/2 cup extra virgin olive oil

1 cup firmly packed basil leaves, torn into small pieces

14 ounces (about 1 pint) fresh/hand-dipped ricotta cheese

3 ounces (1/2 cup) oil-cured olives, pitted and roughly chopped

2 pounds ripe plum tomatoes, cored, seeded and finely chopped

1/2 teaspoon coarse sea salt

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