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Fettuccine with Spinach, Blue Cheese, and Prosciutto

Yield 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

Nutrition Information

  • calories 430
  • caloriesfromfat 25 %
  • protein 21 g
  • fat 12 g
  • satfat 6.2 g
  • carbohydrate 59 g
  • fiber 3 g
  • sodium 705 mg
  • cholesterol 34 mg

How to Make It

  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.

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

  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.

  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.