Fettuccine With Spinach, Prosciutto and Tomatoes Recipe

Publish date: 2024-08-31
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The tomato almost melts into this variation on the classic pasta primavera, the spinach stays nice and green, and the prosciutto adds a slightly salty touch.

From Nourish columnist Stephanie Witt Sedgwick.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the fettuccine. Cook according to the package directions.

  • Step 2

    Meanwhile, heat the oil in a large nonstick saute pan over medium-high heat. Once the oil shimmers, add the sliced onion and a small pinch of salt; cook for about 4 minutes, until the onion is tender.

  • Step 3

    Stir in the tomatoes; cook for about 3 minutes, until the tomatoes soften, then add the broth and spinach leaves. Cover and cook for 2 to 3 minutes, then uncover and use tongs to toss the mixture together. The spinach should be just wilted; if it isn’t, cover and cook for a minute or two.

  • Step 4

    Add the cream and season with pepper to taste; cook for a few minutes (still over medium-high heat) to heat the cream. Remove from the heat; add the prosciutto strips. Taste, and adjust the seasoning as needed.

  • Step 5

    Drain the fettuccine and add to the sauce; use tongs to evenly combine the pasta with the sauce. Serve hot.

  • Step 6

    NOTE: To peel tomatoes, use a small, sharp knife to cut an X in the bottom of each one. Drop them into a large bowl of just-boiled water; let them sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then remove and discard the peel.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Nourish columnist Stephanie Witt Sedgwick.

    Tested by Stephanie Witt Sedgwick.

    Published February 11, 2014

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