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
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 (see NOTE)
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 the fettuccine. Cook according to the package directions.
Meanwhile, heat the oil in a large nonstick sauté 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.
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.
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. Taste, and adjust the seasoning as needed.
Drain the fettuccine and add to the sauce; use tongs to evenly combine the pasta with the sauce. Serve hot.
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.
Nutrition 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.By Stephanie Witt Sedgwick - The Washington Post