Fusilli with Tomatoes, Spinach, and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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