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Fettuccine with Spinach and Prosciutto

Yield 4 servings

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 2 ounces thinly sliced prosciutto, chopped
  • 1 (10-ounce) package fresh spinach
  • 1 large egg
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 344
  • caloriesfromfat 28 %
  • fat 10.8 g
  • satfat 3.8 g
  • monofat 4.8 g
  • polyfat 1.2 g
  • protein 18.7 g
  • carbohydrate 43.1 g
  • fiber 5.1 g
  • cholesterol 73 mg
  • iron 4.4 mg
  • sodium 514 mg
  • calcium 257 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 15 seconds. Add prosciutto and spinach; sauté over medium-high heat 3 minutes or until wilted.

  3. Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in 1/4 cup cheese and pepper. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.