Fettuccine Alfredo with Figs and Prosciutto

Ingredients

• 1 (9 ounce) package fresh fettuccine (such as Buitoni)
• 1 (15 ounce) jar light Alfredo sauce (such as Classico Light Creamy Alfredo)
• 3 ounces dried figs (such as Sun-Maid), stemmed and thinly sliced
• 2 ounces thinly sliced prosciutto (such as Boar’s Head), cut into thin strips
• Freshly ground black pepper to taste
• 2 tablespoons shredded Parmesan cheese

Directions

Bring a large saucepan of lightly salted water to a boil. Cook fettuccine in the boiling water until pasta floats to the top, 2 to 5 minutes; drain and transfer pasta to a bowl.

Combine Alfredo sauce, figs, prosciutto, and black pepper in the same saucepan used for pasta; cook and stir over medium heat until warmed, 5 to 10 minutes. Add pasta to Alfredo sauce mixture and mix well; transfer to a serving bowl and top with Parmesan cheese.