Creamy Prosciutto Pasta
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. —Christine Ward, Austin, Texas
Ingredients
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1 package (9 ounces) refrigerated fettuccine or linguine
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1 tablespoon butter
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1/2 pound sliced fresh mushrooms
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1 small onion, chopped
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10 ounces fresh baby spinach (about 12 cups)
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1 jar (15 ounces) Alfredo sauce
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1/4 pound thinly sliced prosciutto, coarsely chopped
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Coarsely ground pepper, optional
Directions
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1.
Cook fettuccine according to package directions; drain.
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2.
Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted.
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3.
Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.
Nutrition Facts
1-1/2 cups: 458 calories, 19g fat (11g saturated fat), 97mg cholesterol, 1188mg sodium, 49g carbohydrate (3g sugars, 6g fiber), 24g protein.
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