fettuccine alfredo with figs and prosciutto

fettuccine alfredo with figs and prosciutto
  • 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


  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.

05/16/2019
fettuccine alfredo with figs and prosciutto, recipe PT15M PT1H 5 455 calories

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