Friday, March 5, 2010

Creamy Spinach Proscuitto Pasta

I started out wanting Pasta Carbonara Florentine for supper, but that was seeming a little heavy. Instead I found this recipe, which isn't rich at all (yeah, right with the Gorgonzola. At least it had prosciutto instead of bacon!). All but M enjoyed it, but I am blaming that on her being 4 1/2 and getting over strep throat. This serves 4.

Creamy Spinach Proscuitto Pasta
adapted from Gourmet

1/2 lb dried linguini
1/2 lb spinach, coarse stems discarded, washed and dried
1/4 lb thinly sliced prosciutto, cut into 1/2" pieces
1 garlic clove, minced
1 T fresh basil leaves, chopped, or 1 t dried basil
1 T fresh oregano, chopped, or 1 t dried oregano
scant 1/2 c olive oil
1/4 lb Gorgonzola cheese, crumbled
1/4 c pine nuts, toasted until golden (optional)

Cut half of the spinach into thin strips. Reserve remaining whole leaves. In a large heavey skillet, cook prosciutto, garlic, basil, and oregano in 1/4 c olive oil over medium high heat, stirring until lightly browned, about 3 minutes. Meanwhile, cook pasta in pot of boiling water. Drain and then return to pot. Toss pasta with 2 T olive oil, prosciutto mixture, cut spinach, and Gorgonzola. Heat over low heat until spinach wilts slightly and cheese is starting to melt. Season with salt and pepper. Arrange reserved spinach leaves in serving dish. Top with pasta and sprinkle with pine nuts.

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