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Italian   -   Tagliatelle Col Proscuitto   adapted from The Art of Eating Well

  • 1 Pound Tagliatelle -- cooked
  • 1/2 Pound Prosciutto -- diced
  • 2 Large Carrots -- diced
  • 1/2 Cup Parsley -- chopped
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Tomato Sauce
Directions Saute the carrots, the proscuitto and the parsley in olive oil. When lightly browned add tomato sauce, simmer until hot. Pour over pasta.
Serves 4
Time to Make 0:00

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