FUSILLI WITH WALNUTS AND PROSCIUTTO
12 ounces whole-wheat fusilli or rotini
1/2 cup shelled walnuts
3/4 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
2 tablespoons slivered fresh sage or 1 teaspoon crumbled dried
Freshly ground pepper to taste
2 ounces sliced prosciutto, finely chopped
6 cups baby spinach
1 tablespoon butter
Bring a large pot of water to a boil. Cook pasta until just tender, to 11 minutes, or according to package directions.
Meanwhile, place walnuts in a sealable bag and crush them with a rolling pin. Transfer walnuts to a large dry skillet and toast over medium high heat, stirring constantly, until fragrant, about 3 minutes.
Add broth, sour cream, sage, pepper, prosciutto, spinach and butter to the pan. Bring to a boil, stirring. Cook just until the spinach wilts and the butter melts.
Drain the pasta. Add to the pan with the sauce and toss well. Serve immediately.
Servings: 4
Source: The EatingWell Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of EatingWell
12 ounces whole-wheat fusilli or rotini
1/2 cup shelled walnuts
3/4 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
2 tablespoons slivered fresh sage or 1 teaspoon crumbled dried
Freshly ground pepper to taste
2 ounces sliced prosciutto, finely chopped
6 cups baby spinach
1 tablespoon butter
Bring a large pot of water to a boil. Cook pasta until just tender, to 11 minutes, or according to package directions.
Meanwhile, place walnuts in a sealable bag and crush them with a rolling pin. Transfer walnuts to a large dry skillet and toast over medium high heat, stirring constantly, until fragrant, about 3 minutes.
Add broth, sour cream, sage, pepper, prosciutto, spinach and butter to the pan. Bring to a boil, stirring. Cook just until the spinach wilts and the butter melts.
Drain the pasta. Add to the pan with the sauce and toss well. Serve immediately.
Servings: 4
Source: The EatingWell Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of EatingWell
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