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Fettuccine with Spinach, Blue Cheese, and Prosciutto





Yields
Makes 4 to 6 servings

A pasta recipe that a friend sent Carolyn Darlington sounded appealing. She decided to try it herself, adding prosciutto, one of her favorite ingredients, to make it even better.

 1 pound dried fettuccine
 3 ounces thin-sliced prosciutto
 1 1/4 cups (6 oz.) packed chunks blue cheese such as gorgonzola or Stilton
 1/4 cup milk
 1 package (10 oz.; about 2 1/2 qt.) washed spinach leaves, rinsed and drained
  Fresh-ground pepper
Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add fettuccine and stir often for 10 minutes.

Step 2
2

Meanwhile, cut prosciutto into 1/4-inch-wide strips and rub with your fingers to separate pieces.

Step 3
3

In a 10- to 12-inch frying pan over high heat, stir cheese and milk until cheese is melted and sauce is smooth, about 3 minutes. Add prosciutto, stir, and keep warm over low heat.

Step 4
4

After pasta has cooked 10 minutes, add spinach to pan and push down to immerse in water. Continue to cook until pasta is tender to bite, about 2 minutes longer. Pour into a colander and drain well. Return pasta and spinach to pan; add sauce. Mix well, lifting with 2 forks. Serve in wide bowls; add pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 430Calories from Fat 25
% Daily Value *
Total Fat 12g19%

Saturated Fat 6.2g31%
Cholesterol 34mg12%
Sodium 705mg30%
Total Carbohydrate 59g20%

Dietary Fiber 3g12%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.