Fettuccine Alfredo with Figs and Prosciutto recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 1 (9 ounce) package fresh fettuccine (such as Buitoni®) 1 (15 ounce) jar light Alfredo sauce (such as Classico® Light Creamy Alfredo) 3 ounces dried figs (such as Sun-Maid®), stemmed and thinly sliced 2 ounces thinly sliced prosciutto (such as Boar's Head®), cut into thin strips freshly ground black pepper to taste 2 tablespoons shredded Parmesan cheese
Nutrition Info
- 524.2 caloriescarbohydrate: 63.4 gcholesterol: 108.9 mgfat: 21.2 gfiber: 5.2 gprotein: 19.5 gsaturatedFat: 12 gservingSize: -sodium: 1283.7 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine Alfredo with Figs and Prosciutto
Directions
-
Bring a large saucepan of lightly salted water to a boil. Cook fettuccine in the boiling water until pasta floats to the top, 2 to 5 minutes, drain and transfer pasta to a bowl.
Combine Alfredo sauce, figs, prosciutto, and black pepper in the same saucepan used for pasta, cook and stir over medium heat until warmed, 5 to 10 minutes. Add pasta to Alfredo sauce mixture and mix well, transfer to a serving bowl and top with Parmesan cheese.