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Linguine with Prosciutto and Spinach Recipe

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This recipe for Linguine with Prosciutto and Spinach, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lorenzo jones
Added: Wednesday, March 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried linguine
1/2 cup olive oil
6 oz. prosciutto, diced
2 large cloves garlic, minced
3 tbsp. minced fresh basil
1 (10-ounce)bag washed baby spinach
4 ounces crumbled Gorgonzola, or other blue-veined cheese
cup toasted pine nuts
Salt and Pepper
Optional garnish: fresh basil leaves

Directions:
Directions:
Cook linguine according to package directions until cooked al dente; drain.
2. Meanwhile, heat olive oil in a large, deep skillet on medium-high heat. Add prosciutto and garlic. Cook about 4 minutes or until garlic is softened and starting to brown lightly. Add basil and spinach; cook 1 minute or until spinach starts to wilt, tossing mixture occasionally. Add cooked, drained pasta, cheese and pine nuts. Toss. Taste and add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Do not even think about counting calories with this dish. Instead, count how many times you'll go ummm that's good.

 

 

 

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