Pasta with Prosciutto and Spinach

Proscuitto should be fried in the leftover oil and crispy before adding to the pasta. Added cold, it's just chewy. Frying brings out the salt and zing and that'd make me give it five stars.

I enjoyed this. Had to drain as I put a cup of broth I when I added spinach but was too 'soupy'. Will make again but add less broth and more cheese

I love easy weeknight recipes. This was definitely that! It was pretty tasty too. Nothing to write home about but I had a bag of spinach, some pine nuts on hand and prosciutto was BOGO at the grocery store so it was definitely worth it. If you are watching your portions, you will definitely need a salad or side item to fill you up.

Everybody at my house loved this! I also added a handful or two of frozen peas at the end. Had the leftovers as a cold "pasta salad" tossed in Good Season's Italian dressing. Yummy that way too!! Super easy week night meal!!

This recipe was quick and easy to prepare. But as many reviewers have already said, this recipe is a little on the bland side and really needs some stock added to it to give it a good coating. I used whole wheat spinach and cheese ravioli and an italian blends cheese b/c that's what I had on hand. I found the serving size of this dish to be very small, even for a CL recipe, but maybe it's because I used ravioli instead of tortellini?? I served this with CL's easy pickled beets, (awesome!) I would make this again with the tortellini and some added chicken stock.

I read all of the reviews before preparing this dish, and think I have improved the flavor factor by heeding some common criticisms. I heartily agreed with the many home cooks who felt it lacked sauce. I added about a cup of fat free chicken stock when I put in the spinach. I love prosciutto, but not in this kind of dish. After I toasted the pine nuts, I sauteed some crumbled mild italian sausage, then added the garlic and followed the rest of the recipe. The sausage did add some fat, but also a lot of flavor. It is amazing with the spinach and garlic. At the very end I put in a small shake of crushed red pepper, and changed out the cheese to some really good grated parmigiano-reggiano. I think pecorino or grana padano would also work great. Super easy, and a great one pot meal.

We really enjoyed this. I added a little bit of the pasta cooking water along with some extra cheese, and I may try the white wine next time as another reviewer suggested. Served with salad & crusy bread ... my husband declared this dish "a keeper".

Made this for a quick dinner one night after work. I really enjoyed it as well as my fiance and mother-in-law to be. I stuck to the recipe and felt it tasted great as it was. I used Boar's head brand for the proscuitto. Definitely will be making this again.

Good solid recipe that needs a bit of flavor boost--I used a spinach-arugula mix, which helped, as well as a heaping 2 tsp. of pesto, some white wine, and red pepper flakes. Served with marinated artichoke salad and crusty bread.

I thought the recipe was a little bland the first time I made it, so I followed a tip from someone else and added a little white cooking wine and thought some low-sodium chicken broth would also bring a little more flavor. I also used a few slices of turkey bacon instead of prosciutto; it turned out great! My husband loved it as well as his co-worker that was over for dinner. Served with some zucchini sauteed in olive oil with minced onion and garlic. This one is definitely going to be a regular!

Yum. Double jum. And, OMG, it was so quick & easy for fantastic weeknight meal.

very bland. partly bc my proscuitto wasn't very good, but also it is very dry, there is no liquid in this dish.

Recipe great. I must comment on 2 star review ,unfair as cook really never made recipe as written therefore recipe made was was totally different!

LOVE this recipe and make it quite often. I substitute ham slices for the prosiutto. It's filling, has excellent flavor and easy to make. It's a guest favorite in our house!

A quick, flavorful dish that is easy to prepare. The family loves it. I always make a double batch for leftovers.

I really didn't enjoy this meal. I think there was just too much spinach for my liking. I love cheese tortellini and prosciutto, so I may just try it again cutting the spinach in half or even a fourth. The spinach was just so overwhelming.

I skipped the pine nuts based on cost and had to substitute some pancetta for the proscuitto. Ultimately I'd give the recipe a higher rating based solely on the flavor and ease of cooking, but the tiny portion size of 1 cup for 300 calories is just a bit unreasonable. One cup is not enough for the calorie count.

Easy and tastes great

I can't eat cheese, so I made this with chicken tortellini and soy Parmesan and loved the outcome.

I found some Buitoni Wild Mushroom Agnolotti, and I made this recipe with that in lieu of cheese tortellini. It was amazing. Quick, easy, and delicious. I will definitely make this again.

Easy and tasty weekday meal. Will definitely make again!

I was afraid that this recipe would need a sauce, but I am soooo glad I did not make one for it! This stands on it's own. So good and so quick and easy! I did it all in one pan. I used a bit more spinach and did sautee 2x the amount of prosciutto with the garlic, as another reviewer suggested. I also added a little (a couple of little glugs of) white wine while the whole dish was warming while I waited for my DH to come home. This was gobbledy-good. Great comfort food. Groans and moans of delight were heard throughout the neighborhood!

Delicious! I added a bit more prosciutto and cooked it with the garlic. I sauteed the garlic for 3 minutes, added the prosciutto for about another 3 minutes and then threw in the spinach. As another reviewer recommended, I added peas at the end. It was great!

I really liked this recipe. It was nice and light, and didn't make me feel full and heavy afterwards. I did make 2 small adjustments... I used chopped garlic in a jar and thought the amount of garlic was perfect. I didn't have any prosciutto so I used some country ham. Definitely will make it again!

Whew! Too much garlic. On the second go-round, I scaled back to 3 cloves and added blanched asparagus, sauteed mushrooms and sun-dried tomatoes to add a little fat-free bulk. Otherwise, it doesn't feel satisfying. These modifications made it OK.

Loved it! So quick and simple, but wonderful flavor. My latest" go to" recipe.

I used walnuts instead of pine nuts and the whole package of prosciutto (3 oz.). Great flavor and so easy. A definite repeat.

This recipe was exellent. All of our family liked it, but I think it might be a bit light for those who like chunks of meat in their meal. The flavors blend beautifully in this dish, with the proscuitto and cheese giving a slightly salty flavor, and garlic is yummy. The serving size is on the low side, epecially for my husband, but we all agreed that it was very tasty. And SO quick! Will definitely put this one into our dinner rotation. Served with crusty bread and herbed dipping oil, salad and fruit, with CL yellow sheet case with chocolate icing for dessert. Yum!

My family loves this recipe; definitely a make again. It's a great everyday meal since it comes together quickly.

Made to recipe, perhaps with a bit more cheese. Very simple and easy. Served with the herbed bread from CL's "roast chicken salad" and a caesar salad.

I doubled this for a girl's night in with kids in tow, and everyone was pleased (even the 4 year old). This is a good, quick dish that only takes as long as the pasta does to cook.

I made several changes due to what I had on hand. I used toasted walnuts instead of pine nuts and I used two slices of bacon, crumbled, instead of prosciutto. I will make it again for a quick weeknight meal.

The recipe is really quick to make and tastes great & uses only 2 pans (one to boil the pasta and one to sautee the nuts then the garlic & spinach). My kids even liked this dish; spinach and all! I have made this meal a once a month meal for those nights when time is short.

Because of food allergies....no pine nuts, used toasted pecans. Added fresh peas.

For a quick weeknight dinner, this was satisfying. But, for a person who is watching calories, 300 calories for a cup of food a lot. However, my kids loved it, and I will probably make it again.

I could not agree with Joy (10/08) more. This dish is very very bland. I was highly disappointed. I have very seldom had a poor dish out of Cooking Light. The dish was very dry and definitely needs a sauce to go with it.