Total Time
Prep 10 mins
Cook 25 mins

This is a recipe from my Tastes of Home Quick Cooking book of 2006. It originally calls for a jar of alfredo sauce, but I am not a fan so I used Lower Fat Alfredo Sauce (Lower Fat Alfredo Sauce) and changed the servings to 3 to get a perfect amount. The pasta is wonderful and through my searches on zaar I haven't found one just like it. It is even better paired along with a glass of red wine!

Ingredients Nutrition


  1. Make alfredo sauce according to Recipe #260818 (Lower Fat Alfredo Sauce).
  2. Cook pasta according to package directions to aldente.
  3. In large saucepan, saute mushrooms and onions in butter until tender.
  4. Add spinach and cook until just wilted.
  5. Fry up prosciutto for a couple of minutes until just barely starting to crisp a little.
  6. Add prosciutto and vegetables to the sauce, as well as the drained pasta. Toss to coat.


Most Helpful

This recipe was delicious. Due to time constraints, I did not use the "Lower Fat Alfredo Sauce" as recommended but substituted a jar of Bertolli brand alfredo sauce. Very nice! Thank you for a tasty recipe!

MarthaStewartWanabe May 13, 2008

I didn't change a thing with this recipe and all I can say is "WOW" my daughters loved it and even my picky 2 year old granddaughter couldn't get enough, this was delicious, thanks for the recipe!

cajun chef in Louisiana March 31, 2008

What a great pasta dish! I did change a few things tho. I used canned mushroms since that I had on hand and used whole wheat pasta. The spinach and prosciutto gives dish a wonderful color. Excellent quick and easy recipes.

anme February 21, 2008

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