| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Pasta, Main, Dish |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(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 |
cn |
(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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