Ingredients
>
2 (3 oz) pkgs sliced prosciutto
>
1 fennel bulb, trimmed and sliced
>
2 cloves garlic, chopped
>
1 cup ricotta
>
2 eggs
>
1/3 cup grated Parmesan cheese
>
12 oz spaghetti
>
1 (7 oz) pkg Nature's Promise® Spring Mix with Herbs
Steps
1
Heat a frying pan without oil or butter and fry the prosciutto 3 min., or until crisp. Remove to a plate with a slotted spoon. Add the fennel and garlic and cook for 5 min., or until fennel is browned and slightly softened.
2
Meanwhile, whisk the ricotta with the eggs and half of the cheese in a bowl. Season with pepper.
3
Cook the spaghetti according to package directions until al dente. Save a cup of cooking water and drain the pasta. Immediately return pasta to the pan. Add the ham mixture and ¾ of the spring mix. While stirring, add the ricotta mixture. Keep stirring until the sauce is slightly thickened and clings to the pasta (add a little cooking liquid as necessary if sauce is not creamy enough). Sprinkle with the remaining cheese and spring mix and serve immediately.
