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Spaghetti with Prosciutto, Ricotta, Fennel and Greens

This unusual pasta dish is a complete delight: Fresh, easy and packed with vegetables.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
401 calories per serving


> 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


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.
Meanwhile, whisk the ricotta with the eggs and half of the cheese in a bowl. Season with pepper.
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.

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