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Dairy Dutch Dish, Main, Pasta 6 Servings

INGREDIENTS

1 12-ounce spinach
fettuccine
1/2 c Butter, divided
2 c Thin prosciutto strips
about 1/3 pound
5 1/2 c Whipping cream
1 14-ounce artichoke hearts
drained and cut in half
1/2 c Chopped fresh or frozen
chives

INSTRUCTIONS

Cook pasta according to package directions; drain. Melt 1/4 cup  butter
in a Dutch oven over medium heat. Add prosciutto; saute until  browned.
Drain. Set aside.  Melt remaining 1/4 cup butter in Dutch oven over
medium heat. Add  cooked pasta, whipping cream, artichoke hearts, and
1/4 cup 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 cup.  NOTES : Toasted pine nuts add
satisfying crunch to this meatless  entree.  Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com>  on
Jan 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 694
Calories From Fat: 551
Total Fat: 62.3g
Cholesterol: 243.7mg
Sodium: 2144mg
Potassium: 709.4mg
Carbohydrates: 10.7g
Fiber: 3.6g
Sugar: <1g
Protein: 25.8g


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