Watercress, Prosciutto, and Goat Cheese Fettuccini

Name: Watercress, Prosciutto, and Goat Cheese Fettuccini
Cuisine: American
Ingredients: 4 pkgs Birds Eye frozen veggie pasta fettuccini alfredo; 1 tsp olive oil; 4 oz prosciutto, chopped; 1/2 tsp crushed red pepper; 4 oz goat cheese, divided; 1 tbsp grated lemon rind; 1 bag (about 4 cups) watercress

Rebecca Dunsworth @cook_2731994

Watercress, Prosciutto, and Goat Cheese Fettuccini

Rebecca Dunsworth @cook_2731994

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Ingredients

4pkgs Birds Eye frozen veggie pasta fettuccini alfredo
1 tspolive oil
4 ozprosciutto, chopped
1/2 tspcrushed red pepper
4 ozgoat cheese, divided
1 tbspgrated lemon rind
1 bag(about 4 cups) watercress

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Steps

1

Cook pasta in Dutch oven according to stove top directions.
2

Heat large skillet over medium heat, add oil and swirl to coat. Add prosciutto and cook until browned, about 4 minutes. Remove prosciutto from pan with slotted spoon and drain on paper towels.
3

Add red pepper to drippings in pan, cook 1 minute stirring constantly. Add 1 cup warm water and bring to boil. Add 3 oz goat cheese and cook for about 3 minutes, stirring until smooth. Stir in grated lemon rind.
4

Add watercress to Dutch oven. Pour skillet sauce over watercress and fettuccini, and gently stir to mix.
5

Divide pasta into 4 bowls, top each with prosciutto and remaining goat cheese.