Fettucini Florentine
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
heavy whipping cream
|
|
| 3 | tablespoons |
butter
|
|
| ¼ | pound |
prosciutto
dried |
*
|
| 1 ½ | cups |
spinach
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 45 | ml |
butter
|
|
| 113.4 | g |
prosciutto
dried |
*
|
| 355 | ml |
spinach
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
Parmesan cheese
|
|
Directions
Heat butter in a large skillet. Sauté prosciutto, 1 minute.
Add cream and chopped spinach and cook until thick enough to coat a spoon.
Season with salt and pepper and add Parmesan cheese.
Makes enough for 1 pound pasta.
