Adapted from: Family, Friends, and Food
If you're looking for a quick recipe without sacrificing a good meal, this is a pretty good bet! You can cook everything to accompany the pasta while the pasta itself is cooking. It was great for us tonight when we had a small window of time to cook and eat dinner between leaving the clinic and having girls over for Bible study.
Ingredients:
- 8 oz. dry fettuccine
- 1/2 tsp. olive oil
- 3 large garlic cloves, finely chopped
- 3 oz. package fresh spinach
- 2 tbsp. grated Parmesan
- 1/8 tsp. black pepper
- 2 oz. prosciutto, thinly sliced
Directions:
Cook pasta according to package directions. Drain in a colander, reserving 2 tablespoons cooking liquid. Pour pasta in a bowl and set aside.
Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.
Yield: 2 servings
This looks delicious! I will definitely be making it next week! One question: Should the prosciutto already by cooked and you add it to the pasta after, or should it be cooked with the garlic and spinach?
ReplyDeleteYum!! Looks very good!! :)
ReplyDeleteGreat question, Gray Sea! Just like ham, it is not necessary for prosciutto to be cooked. However, we heated it up a bit on the stove with the spinach just before adding it to the bowl to toss with the other ingredients. That was just our personal preference though, so you can really do it either way! Let us know how it turns out!
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