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Add a photoServings: 6
Ingredients
- 1 pkt (12-oz) spinach fettuccine
- 1/2 c. Butter, divided
- 2 c. Thin prosciutto strips, (about 1/3 lb.)
- 5Â 1/2 c. Whipping cream
- 1 can (14-oz) artichoke hearts, liquid removed and cut in half
- 1/2 c. Minced fresh or possibly frzn chives
Directions
- Cook pasta according to package directions; drain. Heat 1/4 c. butter in a Dutch oven over medium heat. Add in prosciutto; saute/fry till browned. Drain.
- Set aside.
- Heat remaining 1/4 c. butter in Dutch oven over medium heat. Add in cooked pasta, whipping cream, artichoke hearts, and 1/4 c. chives; toss gently.
- Transfer to serving platter; sprinkle with prosciutto and remaining chives.
- Serve immediately.
- Yield: 6 servings.
- Notes: If prosciutto isn't available, substitute crumbled bacon and reduce butter to 1/4 c..
- NOTES : Toasted pine nuts add in satisfying crunch to this meatless entree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 585 | |
| Calories from Fat 518 | 89% |
| Total Fat 58.82g | 74% |
| Saturated Fat 36.01g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 179mg | 7% |
| Potassium 276mg | 8% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 12.91g | 21% |
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