Ingredients
1 package (9 ounces) refrigerated fettuccine or linguine1 tablespoon butter1/2 pound sliced fresh mushrooms1 small onion, chopped10 ounces fresh baby spinach (about 12 cups) 1 jar (15 ounces) Alfredo sauce1/4 pound thinly sliced prosciutto, coarsely choppedCoarsely ground pepper, optional
Preparation
Cook fettuccine according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted.
Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.
