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Fusilli with Tomatoes, Spinach, and Prosciutto

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.