Fettuccine With Spinach, Blue Cheese, And Prosciutto – a delicious recipe with fettuccine, thin, blue cheese, milk, spinach, Fresh-ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
163
kcal
Calories
12
g
Fat
3
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Fettuccine With Spinach, Blue Cheese, And Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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