Fettuccine With Spinach, Prosciutto and Tomatoes 4.000

Katherine Frey/The Washington Post

Nourish Feb 12, 2014

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.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 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 saute 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 strips. 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.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.