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Fettuccine Alfredo with Figs and Prosciutto

"I had this dish at a local restaurant in Boise and wanted to give it a try on my own. It's a quick and easy elegant take on fettuccine Alfredo."

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

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.