Fusilli with Tomatoes, Spinach, and Prosciutto

Cooking Light
Draining the hot pasta over the spinach is an easy, no-cook wilting method.
4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)


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8 ounces uncooked long fusilli (long twisted spaghetti)
1 (6-ounce) bag baby spinach
4 cups diced tomato
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, minced
2 ounces thinly sliced prosciutto, cut into strips
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese


Cook pasta according to package directions, omitting salt and fat. Place spinach in a large colander. Drain pasta over spinach; place pasta mixture in pan. Add tomato, oil, salt, pepper, and garlic; toss well. Add prosciutto; toss gently to combine. Sprinkle with cheese.

Created date

March 2005

Nutritional Information

Calories 370
Caloriesfromfat 24 %
Fat 10 g
Satfat 3.4 g
Monofat 4.4 g
Polyfat 1.2 g
Protein 18.3 g
Carbohydrate 53 g
Fiber 3.8 g
Cholesterol 18 mg
Iron 4.5 mg
Sodium 934 mg
Calcium 232 mg