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Tuesday, November 9, 2010

Fettuccine with Prosciutto, Goat Cheese and Spinach (Ed and Eva)

1 cup dry white wine
2 Tbs minced shallots (can use a small onion)
5 oz goat cheese at room temp
Salt & pepper
1/8 tsp red chili flakes
1/3 lb dry fettuccine
¼ lb proscuitto, shredded
1 Tbs olive oil
1/2 lb fresh baby spinach
2 Tbs chopped fresh basil

In a medium saucepan combine the wine and the shallots or onions. Over high heat, reduce the liquid by half. Whisk in the goat cheese until the mixture is smooth, season with salt and pepper and the chili flakes and set aside. Meanwhile, cook the pasta in boiling salted water, and drain. In a saute pan, heat the oil, and add the proscuitto. After this is warmed add the spinach, and sauté until wilted, about two minutes. In a large bowl, combine the pasta with the goat cheese sauce and add the spinach and proscuitto. Serve in warm bowls topped with basil.

Saute pan for cooking pasta, serving bowl big enough to hold all the ingredients

This recipe actually calls for sautéed chicken breast cut into strips instead of the proscuitto, but it tasted very bland that way. With the proscuitto it has some zip.

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