Prep & Cooking Time: 35 min.
Yield: 6 servings
Serving Size: 3.000 ounces
2 Tbsp romano cheese
1 tsp table salt
2 Tbsp olive oil
4 oz cooked ham (minced)
4 oz arugula (raw)
2 cups cooked penne pasta
2 Tbsp balsamic vinegar
Directions:
Cook penne pasta according to directions, drain and set aside
1. Dice ham and cook in a pan on medium heat with about 1 tsp olive oil for 10 minues or until edges are dark brown and crispy
2. In a large bowl, add cooked pasta, ham, arugula, olive oil, balsamic vinegar, salt and romano cheese
3. Toss until well mixed. Ready to serve
Nutrition Facts
Per 3.000 ounces
Total Calories:
156
Carbohydrates:
14.32 g
Total Fat:
8.12 g
Protein:
6.04 g
Sat Fat:
2.36 g
Fiber:
0.61 g
Cholesterol:
15 mg
Sodium:
622 mg
Diabetic exchange:
Starch: 1.000
Meat: 0.500
Fat: 0.500
Vegetable: 0.500
