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Pasta primavera works even in winter

Published: Wednesday, Feb. 19, 2014 5:30 a.m. CST
Caption
(Washington Post)
Fettuccine With Spinach, Prosciutto and Tomatoes.

The tomato almost melts into this variation on the classic pasta primavera, the spinach stays nice and green, and the prosciutto adds a slightly salty touch.

Fettuccine With Spinach, Prosciutto and Tomatoes

4 servings 

Kosher salt

8 ounces dried fettuccine

1 tablespoon olive oil

1 small red onion, thinly sliced

12 ounces plum tomatoes, peeled, seeded and cut into 1/4-inch-thick strips (see NOTE)

1/4 cup homemade or no-salt-added chicken broth

6 ounces baby spinach leaves

1/4 cup heavy cream

Freshly ground black pepper

2 1/2 to 3 ounces thinly sliced prosciutto, torn into 2-to-3-inch pieces

Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the fettuccine. Cook according to the package directions.

Meanwhile, heat the oil in a large nonstick sauté pan over medium-high heat. Once the oil shimmers, add the sliced onion and a small pinch of salt; cook for about 4 minutes, until the onion is tender.

Stir in the tomatoes; cook for about 3 minutes, until the tomatoes soften, then add the broth and spinach leaves.

Cover and cook for 2 to 3 minutes, then uncover and use tongs to toss the mixture together. The spinach should be just wilted; if it isn’t, cover and cook for a minute or two. 

Add the cream and season with pepper to taste; cook for a few minutes (still over medium-high heat) to heat the cream. Remove from the heat; add the prosciutto. Taste, and adjust the seasoning as needed.

Drain the fettuccine and add to the sauce; use tongs to evenly combine the pasta with the sauce. Serve hot.

NOTE: To peel tomatoes, use a small, sharp knife to cut an X in the bottom of each one. Drop them into a large bowl of just-boiled water; let them sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then remove and discard the peel.

Nutrition per serving: 350 calories, 14 g protein, 47 g carbohydrates, 12 g fat, 5 g saturated fat, 30 mg cholesterol, 530 mg sodium, 4 g dietary fiber, 3 g sugar.

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