Canatappi With Prosciutto, Artichokes And Sun-Dried Tomatoes In - cooking recipe

Ingredients

8 c. cooked canatappi (corkscrew pasta)
4 to 6 Tbsp. olive oil
1/4 tsp. minced rosemary (fresh)
8 oz. (approximately 12 slices) thinly sliced Prosciutto, julienned
8 to 10 artichoke hearts, quartered
12 sun-dried tomatoes, julienned

Preparation

Heat oil and rosemary in skillet.
Add sun-dried tomatoes and artichokes to oil and saute 2 to 3 minutes.
Add Prosciutto. Saute 1 minute.
Add canatappi and toss with other ingredients until well mixed and canatappi is lightly and evenly coated with rosemary oil.
Saute another minute, then portion pasta into 4 bowls.
Garnish with fresh rosemary and freshly ground pepper. Serves 4.