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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a recipe from my Tastes of Home Quick Cooking book of 2006. It originally calls for a jar of alfredo sauce, but I am not a fan so I used Lower Fat Alfredo Sauce (Lower Fat Alfredo Sauce) and changed the servings to 3 to get a perfect amount. The pasta is wonderful and through my searches on zaar I haven't found one just like it. It is even better paired along with a glass of red wine! Ingredients:
1 (9 ounce) package refrigerated fettuccine or 1 (9 ounce) package linguine |
1/2 lb sliced fresh mushrooms |
1 small onion, chopped |
1 tablespoon butter |
1 (10 ounce) package fresh baby spinach |
3 cups alfredo sauce (as mentioned in description at top) |
1/3 lb thinly sliced prosciutto, chopped |
Directions:
1. Make alfredo sauce according to Lower Fat Alfredo Sauce (Lower Fat Alfredo Sauce).
2. Cook pasta according to package directions to aldente.
3. In large saucepan, saute mushrooms and onions in butter until tender.
4. Add spinach and cook until just wilted.
5. Fry up prosciutto for a couple of minutes until just barely starting to crisp a little.
6. Add prosciutto and vegetables to the sauce, as well as the drained pasta. Toss to coat.
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