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Creamy Prosciutto Pasta
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
- 1 package (9 ounces) refrigerated fettuccine or linguine
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 10 ounces fresh baby spinach (about 12 cups)
- 1 jar (15 ounces) Alfredo sauce
- 1/4 pound thinly sliced prosciutto, coarsely chopped
- Coarsely ground pepper, optional
Directions
- 1. Cook fettuccine according to 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 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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