Proscuitto and Red Bell Pepper Sauce	Printer Friendly version
4 ounces prosciutto, sliced thin 8 sun-dried tomato half, julienned 2 yellow bell peppers, roasted 2 red bell peppers, roasted 1/2 teaspoon red pepper flakes 1 tablespoon olive oil 10 ounces pasta, cooked and drained 1 pound mushrooms, sliced 1/4" thick 4 cloves garlic salt and pepper, to taste
Roast bell peppers, remove blackened skin, and place in food processor. Sauté proscuitto, garlic and mushrooms in olive oil for about 3-5 minutes. Add sun dried tomatoes (soak in water for 10 to 15 minutes beforehand and drain) to food processor and puree with peppers. Mix sautéed ingredients and pureed vegetables; adjust flavors with salt, pepper and red pepper flakes. Simmer for an additional 10-15 minutes to reduce .
Servings: 6

Per Serving Nutritional Analysis
Per Serving (excluding unknown items): 285 Calories; 5g Fat (15.9% calories from fat); 149 Protein; 47g Carbohydrate; 49 Dietary Fiber: 13mg Cholesterol; 601 mg Sodium. Exchanges: 21/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	285 15.9% 64.4% 19.6% 5g 1g 2g 1g 13mg 47g 4g 14g 601mg 744mg 30mg 4mg 2mg 153mg 2399IU 240RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.4mg .2mg .7mg .6mg 47mcg 8mg 0mg 0 0.0% 2 1/2 1 2 0 0 1/2 0