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Prosciutto And Spinach Sauce

pasta, ham

1 package (10 oz) frozen spinach; thawed, or
1 package (10 oz) fresh spinach
2 tablespoons butter
1 red onion; chopped
1/3 cup chopped prosciutto ham; 2 ounces
1 can (19 oz) tomatoes (undrained); chopped
1/2 cup ricotta or creamed cottage cheese
1/4 teaspoon (each) salt and pepper
1/2 cup freshly grated Parmesan cheese

Squeeze excess water from frozen spinach. (Alternatively, in microwaveable bowl, cover and microwave fresh spinach at High for 3 minutes; let cool.) Chop coarsely and set aside. In large skillet, heat butter over medium heat; cook onion for 5 minutes or until softened. Add spinach and prosciutto; cook, stirring, for 1 minute or until any liquid evaporates. Add tomatoes and bring to boil; cook, stirring, for 3 minutes. Remove from heat; whisk in ricotta. Season with salt and pepper. Stir in 1/4 cup of the Parmesan; pass remaining cheese separately. Serve with tubular pasta, fettuccine or liguine.

Contributor: Canadian Living - March, 1992

Yield: 4 servings

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