Fusilli With Tomatoes, Spinach and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Draining the pasta over the spinach is an easy, no-cook wilting method (keep that in mind :)for future recipes) Ingredients:
8 ounces fusilli (long, uncooked) |
6 ounces baby spinach |
4 cups tomatoes, diced |
1 tablespoon extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1 garlic clove, minced |
2 ounces prosciutto, thinly sliced then cut into strips |
1/2 cup parmesan cheese, shaved |
Directions:
1. Cook pasta according to directions, omitting salt and/or oil.
2. Place spinach in a large colander.
3. Drain pasta over spinach; place pasta mixture in pan.
4. Add tomato, oil, salt, pepper and garlic; toss well.
5. Add prosciutto, toss gently to combine.
6. Sprinkle with cheese.
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