Fettuccine with Spinach and Prosciutto

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

Asparagus and Prosciutto Pasta

Adapted from Whole Foods

With the Farmer's Market now open, we have many local and fresh vegetables to cook with this week. We wanted to use the asparagus in a pasta, and this great recipe also calls for prosciutto, which is a nice change from our standard of chicken in pasta. If you like both asparagus and prosciutto, you will for sure like this tasty dish. And if you're like some of our friends and don't think you like these items, give them a try!

Ingredients:

• 2 cups farfalle pasta
• 1/2 tbsp. olive oil
• 1/2 yellow onion, thinly sliced
• 2 oz. or three thin slices of prosciutto, cut into strips
• 1 bunch of asparagus, cut into 1 inch pieces
• 1 cup cherry tomatoes, halved
• 1/8 cup white wine
• 1/4 cup grated Parmesan cheese

Directions:

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a skillet over medium heat. Add onions and prosciutto and cook for approx. 5 minutes or until onions are light brown and tender. Add asparagus and cook for another 5 minutes, spirring frequently. Add tomatoes, cover, and cook for 3 more minutes. Uncover, add wine, and stir until liquid evaporates. Toss with pasta and then with Parmesan.

Yield: 2 servings