- 1 cup bow-tie pasta (3 oz.)
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 2 medium green tomatoes cut in 1-inch chunks
- 1 cup whipping cream
- 2 Tbsp. snipped fresh Italian parsley
- 1/4 tsp. pepper
- 1/3 cup finely shredded Parmesan cheese
- 1 oz. thinly sliced prosciutto or ham, chopped
- Finely shredded Parmesan cheese (optional)
- In large skillet cook garlic in hot oil over medium high heat for 30 seconds.
- Add green tomatoes, cook for 3 to 4 minutes or until heated through, stirring often.
- Stir cream, parsley, and pepper into sauce.
- Cook over medium heat for 5 to 8 minutes or until slightly thickened, stirring occasionally.
- Remove from heat. Stir the 1/3 cup Parmesan and prosciutto into sauce.
- Serve sauce over pasta. Top with additional cheese if desired.
Peggy Shoemaker Taylor’s recipe box (from Suzanne)
(4.00 out of 5)