Ingredients Jump to Instructions ↓

  1. 1 package (9 ounces) refrigerated fettuccine or refrigerated linguine

  2. 1/2 pound sliced fresh mushrooms

  3. 1 small onion, chopped

  4. 1 tablespoon butter

  5. 1 package (10 ounces) fresh baby spinach

  6. 1 jar (15 ounces) Alfredo sauce

  7. 1/3 pound thinly sliced prosciutto, chopped

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute mushrooms and onion in butter until tender. Add spinach. Bring to a boil. Reduce heat; cook just until spinach is wilted. Stir in Alfredo sauce and prosciutto; cook for 1-2 minutes or until heated through. Drain pasta; add to sauce and toss to coat. Yield: 4 servings.


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