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Linguine with Prosciutto and Spinach Recipe

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This recipe for Linguine with Prosciutto and Spinach is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried linguine
1/3 cup olive oil
6 oz. prosciutto
2 large cloves garlic, minced
3 TBS minced fresh basil
1 bag (10 oz) washed baby spinach
4 oz crumbled Gorgonzola
1/2 cup toasted pine nuts
Salt and Pepper
Optional garnish: fresh basil
Directions:
Directions:
Cook linguine according to package directions until al dente; drain. 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 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. Makes four to five servings.
Note: to toast pine nuts, place them in a a small skillet. Place over medium heat and toast, shaking handle frequently, until lightly browned. Watch carefully because pine nuts burn easily.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Extra spinach might be nice and you can substitute sweet italian sausage for prosciutto

 

 

 

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