Lemon Ricotta Fettuccine With Crispy Prosciutto & Spinach

Looking for an easy dinner recipe that tastes like it took hours to make? Give this amazing fettuccine a whirl! It only involves a few simple ingredients and will take you about 15-20 minutes to make.

Ingredients

• 1/2 Lb. Fettuccine

• 1/3 Lb. Prosciutto, sliced

• 1 C. Maplebrook Ricotta

• 1/3 C. Parmigiano Reggiano (shredded) + more for serving

• 1 Lemon, zest and juice

• 1 Tbsp. EVOO

• 1 Garlic clove, minced

• 1 5 oz. Bag of baby spinach

• Salt and pepper, to taste

• Capers

Instructions

• Mix ricotta, Parmesan, lemon (zest and juice), EVOO, and minced garlic in a medium bowl; then add salt and pepper to your desired taste and set aside

• Place slices of prosciutto in a frying pan and cook on medium-low heat until crispy on both sides; remove from heat and let cool on a cutting board

• Boil water and cook fettuccine until al dente

• Once pasta is cooked, reserve 1/2 cup of the pasta water and set aside

• Add spinach to the pot with the remaining water and cooked fettuccine; completely submerge the leaves and let sit for about a minute

• While spinach is wilting, chop cooled prosciutto into small bits

• Drain water and return pasta and spinach back to pot

• Stir in ricotta cheese mixture, using reserved pasta water as needed to create a smooth, creamy consistency

• Fold in chopped prosciutto

• Serve topped with more shredded parmesan, capers, and black pepper

The lemony, creamy goodness of this dish will definitely have you going back for seconds! Serve with a side of garlic bread and a crisp glass of Sauvignon Blanc.

-Jamie ❤️🧀