This a lean version of a commonly pinned recipe that contains regular noodles and few high calorie ingredients. I have de-glutened it, and knocked out some of the fattening ingredients leaving an easy, yet very tasty italian dish. The original recipe can be found at: http://what2cook.net/2013/06/01/prosciutto-tomato-and-olive-spaghetti/
1 Package of Gluten Free pasta (Today I used Lundeburg)
4 tomatoes chopped
1 can black olives pitted, cut into 1/2
2 scallions minced
3 cloves garlic minced
3 tbs. olive oil
1/2 lb. prociutto
2 tbs. parmesian cheese (optional)
In a large pot, boil noodles according to package details. Once noodles are cooked, preserve 1 cup of boiled water, drain noodles from pot and place into a ceramic bowl. In the pot, heat olive oil over low heat and add scallions and garlic, cook 1 minute. Add olives to pot, cook 1 minute. Add tomatoes, cook additional minute. Finally, add noodles from bowl back into the pot and stir all ingredients together well. Pour back into service bowl. Add parmesian cheese to mixture.
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