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Servings: 4
Ingredients
- 2 tablespoons olive oil
- 6 large scallions (whites for cooking, greens for cooking and garnish)
- 2 cloves garlic, minced
- 1/2 lb. thin asparagus spears, trimmed and cut on the diagonal into 2 1/2-inch pieces, grilled
- 8-10 artichoke hearts
- 8 ounces baby bella mushrooms sliced (baby portabella’s)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup white wine
- 2 tablespoons fresh rosemary, minced
- 3-4 ounces prosciutto (cut into 1/4 inch strips)
- 1 – 1 1/2 pints cherry tomatoes – left whole
- 6 mini purple peppers, sliced
- 4 ounces fresh goat cheese, crumbled
- 3/4 pound pappardelle
View Full Recipe at Greg's Kitchen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 130 | 39% |
| Total Fat 14.79g | 18% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 491mg | 20% |
| Potassium 1287mg | 37% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 14.5g | 48% |
| Sugars 8.65g | 6% |
| Protein 16.09g | 26% |
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