Servings: 4 to 6
Mascarpone, a soft, rich cow’s milk cheese, gives this pasta dish its creamy texture. Look for small tubs of it at the supermarket in the cheese or dairy case.
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I've made this several times and the whole family enjoys it. I sautee the prosciutto in olive oil and add 2 cloves of garlic. Then I continue with adding the cheeses. I skip the lemon zest and chop the spinach.
I followed the instructions exactly and loved how easy this was. Unfortunately, it was quite bland. While there's nothing bad about it, it was not nearly as tasty as many of the recipes I try from Fine cooking. I don't think I would make this again.
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