Proctor-Silex 72706, Manual

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12
Recipes
(cont.)
Fettuccine With Spinach & Prosciutto
Ingredients:
2 1/2 ounces (71 g) Parmesan cheese (1/2 cup [118 ml]
grated)
8 ounces (227 g) uncooked fettuccine
1 clove garlic
1 tablespoon (15 ml) olive oil
4 to 6 ounces (113 to 170 g) thinly sliced prosciutto,
chopped
1 package (10 ounce [283 g]) fresh spinach
1 egg
1/8 teaspoon (.6 ml) black pepper
Directions:
Cut cheese into 1/2-inch (1.3-cm) cubes. Process until grated;
set aside. Cook pasta according to package directions,
omitting any salt. Drain pasta in a colander over a bowl,
reserving 1/2 cup (118 ml) of cooking liquid. Place garlic in
bowl and pulse until minced. Heat olive oil in a large
skillet over medium-high heat. Add garlic and cook for
15 seconds. Place prosciutto into bowl and process until
coarsely chopped. Add prosciutto and spinach to skillet. Cook
over medium-high heat for 3 minutes or until spinach has
wilted. Combine reserved 1/2 cup (118 ml) of cooking
liquid and egg in bowl and process until completely mixed.
Add pasta and egg mixture to skillet and stir well to mix. Cook
and stir over low heat for about 4 minutes or until egg mixture
is slightly thick. Stir in 1⁄4 cup (59 ml) cheese and pepper.
Serve immediately, sprinkling with remaining cheese.
Serves: 4