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Fusilli with Prosciutto and Sun-Dried Tomatoes

Thin ribbons of prosciutto get crispy in the pan, adding a delectable salty crunch to this pasta salad.

Serves 6
398 calories per serving


> 1 (16 oz) box fusilli 
> 1 (15.5 oz) can Nature's Promise® Organic Garbanzo Beans
> 1/2 (4 oz) pkg sliced prosciutto
> 1 cup julienne-cut sun-dried tomatoes in oil (undrained)
> 1/2 tsp crushed red pepper
> 1/2 cup nonfat Greek yogurt
> 1/2 (5 oz) pkg baby arugula
> 3 tbsp cilantro leaves


Bring a large pot of salted water to a boil on high. Cook the fusilli according to package directions. Drain in colander.
Meanwhile, drain the beans. Tear the prosciutto into ribbons. Drain the oil from the sun-dried tomatoes into a 12-inch nonstick skillet and heat on medium-high. Add prosciutto and cook until crisp, 3–4 min. With a slotted spoon, transfer prosciutto to a plate.
To same skillet, add the sun-dried tomatoes, red pepper, and beans. Cook 2–3 min., until warm. Remove from heat and stir in the yogurt.
In a large bowl, toss cooked fusilli with tomato mixture and arugula. Season with salt and black pepper. To serve, top with prosciutto and cilantro.

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