Creamy Pro­sciutto Pasta

Simple & Delicious - - ON THE MENU -

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

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