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Watercress, Prosciutto, and Goat Cheese Fettuccini
Watercress, Prosciutto, and Goat Cheese Fettuccini

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We hope you got benefit from reading it, now let’s go back to watercress, prosciutto, and goat cheese fettuccini recipe. You can have watercress, prosciutto, and goat cheese fettuccini using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Watercress, Prosciutto, and Goat Cheese Fettuccini:
  1. Get 4 pkgs Birds Eye frozen veggie pasta fettuccini alfredo
  2. Get 1 tsp olive oil
  3. Provide 4 oz prosciutto, chopped
  4. Take 1/2 tsp crushed red pepper
  5. Use 4 oz goat cheese, divided
  6. Take 1 tbsp grated lemon rind
  7. You need 1 bag (about 4 cups) watercress
Steps to make Watercress, Prosciutto, and Goat Cheese Fettuccini:
  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.

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