Proscuitto Melon Pasta

Being the CARB lover that I am, I probably consume pasta at least two nights a week. Orzo, Udon and Whole Wheat Noodles make music in my tummy. The week brought energy lows to a new level, and I noticed a hankerin for meat. Lucky for me, Germany offers many cured and smoked fresh meats (meaning, NO preservatives!). Proscuitto is easy to come by. Thanks for shipping, so are melons. Usually, I devour these as appetizers, but I decided to turn the flavor combos into a main dish.

Sauteed in pan (with a bit of spray) three slices of proscuitto and 2 gloves garlic, 1/4 C sliced onion, T. of corriander seeds, untl the meat sweats and seeds pop. Take off heat for 5 minutes.

On side, I whipped up 1/3 C. Quark (you can use 1/4 C. Greek Yogurt with a little buttermilk) with a squeeze of a little lemon, about 1 T. Salt and Pepper…add back into pan with meat, and simmer on low for 15. Add in two servings of pasta, 1 C. fresh melon, and 1/4 C. Fresh Parmesan…Stir up until cheese is melty.

MY WORD! THIS WAS MY BEST MEAL I’VE MADE FOR MYSELF IN WEEKS! YOU HAVE TO TRY IT OUT!

Special K Pasta

Do you have “creative” pizza or pasta combinations? Any ideas?

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