A twist on pasta primavera

Special to Washington PostFebruary 22, 2014 

FOOD-NOURISH171

Fettuccine With Spinach, Prosciutto and Tomatoes.

POST — Katherine Frey/The Washington Post

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.

Fettuccine With Spinach, Prosciutto and Tomatoes

Kosher salt

8 ounces dried fettuccine

1 tablespoon olive oil

1 small red onion, thinly sliced

12 ounces plum tomatoes, peeled, seeded and cut into 1/4-inch-thick strips

1/4 cup homemade or no-salt-added chicken broth

6 ounces baby spinach leaves

1/4 cup heavy cream

Freshly ground black pepper

2 1/2 to 3 ounces thinly sliced prosciutto, torn into 2-to-3-inch pieces

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

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

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

ADD 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 prosciutto. Taste, and adjust the seasoning as needed.

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

Yield: 4 servings.

Per serving: 350 calories, 14 g protein, 47 g carbohydrates, 12 g fat, 5 g saturated fat, 30 mg cholesterol, 530 mg sodium, 4 g dietary fiber, 3 g sugar

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service