1 cup fusilli pasta
10 ounces fresh spinach, cleaned, stemmed and chopped
½ cup Newman's Own® Caesar or Light Caesar Salad Dressing
6 ounces Portobella mushrooms, sliced
½ tsp seasoned salt
¾ cup dry white wine
¾ cup chopped Vidalia onion (or other sweet, mild, onion)
¾ pound thinly sliced prosciutto or Canadian bacon, cut into strips
½ cup grated parmesan cheese
Prepare pasta according to package directions. For last 5 minutes of boiling time, add spinach to water. Drain pasta and spinach, transfer to large bowl; add Newman's Own® Caesar or Light Caesar Salad Dressing, mix thoroughly.
While pasta cooks, heat wine in a sauté pan. Add mushrooms and sprinkle with seasoned salt. Cook over medium heat until wine evaporates and mushrooms are tender, about 7 to 10 minutes.
Add mushrooms, onion, and prosciutto strips to pasta mixture. Sprinkle with parmesan cheese, and serve at room temperature.
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