Lunch / Dinner
Cantaloupe & Pasta Bowl with Prosciutto
Power bowls are a great way to get your nutrition all in one place. Composed of proteins, grains, fruits, and vegetables, they’re a springboard for ideas, and a chance to let your imagination run wild. Give the timeless cantaloupe and prosciutto pairing a flavor (and face) lift with these creative melon bowls. This Cantaloupe & Pasta Bowl combines fruit and pasta in the most refreshing way. With its high concentration of beta-carotene, cantaloupe is an excellent source of vitamin A. And to offset the sweetness, prosciutto adds the perfect amount of salt.
Cook shells in a pot of boiling salted water according to package directions; drain and chill.
Whisk together vinegar, oil, lime juice, honey, and shallots for the vinaigrette; season with salt and pepper.
Halve cantaloupe lengthwise; discard seeds. Scoop out cantaloupe using a melon baller; reserve cantaloupe shells.
Toss cucumbers, prosciutto, mozzarella, basil, shells, and 2 cups cantaloupe with vinaigrette; divide between cantaloupe shells and top with pine nuts.