4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)
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
How to Make It
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.
Good recipe but it didn't knock our socks off. I added extra red pepper because we love the spice. Probably would've been better to cook the prosciutto a bit as recommended by another reviewer because it took on a somewhat unpleasant texture when we had leftovers. I can't quite put my finger on what was missing, but I was hoping for a little more flavor than it had.
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