Fettuccine Alfredo with Figs and Prosciutto recipe

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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 calories
carbohydrate: 63.4 g
cholesterol: 108.9 mg
fat: 21.2 g
fiber: 5.2 g
protein: 19.5 g
saturatedFat: 12 g
servingSize: -
sodium: 1283.7 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

I had this dish at a local restaurant in Boise and wanted to give it a try on my own. It's a quick and easy elegant take on fettuccine Alfredo.

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