Creamy Prosciutto Pasta
TAKES: 25 min. MAKES: 4 servings 1 pkg. (9 oz.) refrigerated fettuccine or linguine 1 Tbsp. butter
1/2 lb. sliced fresh mushrooms 1 small onion, chopped
10 oz. fresh baby spinach (about 12 cups) 1 jar (15 oz.) Alfredo sauce 1/₄ lb. thinly sliced prosciutto, coarsely chopped
Coarsely ground pepper, optional
1. Cook fettuccine according to the package directions; drain.
2. Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted.
3. Stir in the Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add the prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.
PER SERVING 454 cal., 20g fat (12g sat. fat), 100mg chol., 1065mg sod., 48g carb. (3g sugars, 5g fiber), 24g pro.
I’m always looking for dinners I can put together quickly. I re-created my family’s favorite pasta dish from our neighborhood Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. —Christine Ward, Austin, TX