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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
1 package (9 ounces) refrigerated fettuccine or refrigerated linguine |
1/2 pound sliced fresh mushrooms |
1 small onion, chopped |
1 tablespoon butter |
1 package (10 ounces) fresh baby spinach |
1 jar (15 ounces) alfredo sauce |
1/3 pound thinly sliced prosciutto, chopped |
Directions:
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.
2. 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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