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Nutrition Facts
Serving Size 287 g
(Approx. 2 Servings)
Amount Per Serving
Calories 410 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 70 mg 23%
Sodium 1040 mg 43%
Total Carbohydrate 34 g 11%
Dietary Fiber 5 g 20%
Sugars 7 g
Protein 14 g
Vitamin A 450% Iron 8%
Vitamin C 10% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Potato Noodles Saltimbocca

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
2  People


Recipe makes 2 Servings

2 Oz proscuitto, sliced thin and then cut into strips
2 Tbsp salted butter
1 Tbsp olive oil
2 Tsp fresh garlic, finely minced
8 fresh sage leaves, thinly sliced
1/2 cup(s) chicken stock
10 .7000 Oz sweet potato spirals
1 cup(s) fresh arugula
1/4 cup(s) grana Padano cheese, finely grated
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Heat a large non-stick skillet over medium high heat.
Add prosciutto and crisp up edges. Remove from pan to a plate and reserve.
Return pan to stove top, add butter and cook until lightly brown.
Add olive, garlic, sage and chicken stock to pan.
Simmer just until garlic is cooked through and add noodles.
Sauté noodle with browned butter for 3 to 4 minutes.
Add cooked prosciutto, arugula and grana Padano. Stir just long enough to wilt arugula and serve immediately.


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