Instructions: This is not authentic Florentine, but it sure is good. The recipe comes from Julie Dannenbaums "Italian, Fast and Fresh." REDUCE CREAM TO 1 1/2 CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream and chopped spinach and cook until thick enough to coat a spoon. Season with salt and pepper and add Parmesan cheese.

Makes enough for 1 pound
pasta.

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