A twist on pasta primavera

Special to Washington PostFebruary 22, 2014 


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

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