By Hotmitts Houlihan on June 18, 2007
"A skillet supper recipe from an issue of Simple and Delicious recipe magazine."
Serving Size: 1 (103 g)
Servings Per Recipe: 6
"I made this for PAC Fall 2007. The whole family really enjoyed this dish. I admit that I strayed ever so slightly from the recipe and added approximately 1/2 c of sliced sundried tomatoes which I had soaked in warm H2O for a couple of minutes and then drained before adding at the same time as the proscuitto. My husband and I really liked the addition, however, our children said that they would have rated the recipe as a "5" if I hadn't added the tomatoes. (They gave it 3 stars according to the 'Zaar rating guidelines.) Oh! I also used penne, rather than linguine, just so it would be easier to toss together. I will definitely make this again! Unfortunately, it will not be as frequently as I would like, due to the price of proscuitto in my neck of the woods ($3.99/100g or approximately $20/lb)."