Creamy prosciutto pasta
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
Method
Step 1: Cook fettuccine according to package directions; drain.
Step 2: Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted.
Step 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.
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