Pasta with Prosciutto
Prosciutto gives a burst of flavor to this Italian-style combo of angel hair pasta, fresh mushrooms, baby spinach, and Parmesan cheese. This is a quick yet fresh meal--perfect for busy weeknights.
Ingredients
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4 ounces dried angel hair pasta
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1 tablespoon olive oil
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1 tablespoon margarine or butter
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2 cloves garlic, minced
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1 1/2 cups sliced fresh mushrooms
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1/2 of a medium red onion, thinly sliced
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2 ounces thinly sliced prosciutto, cut into 3/4-inch strips
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1 1/2 cups loosely packed baby spinach
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1/4 cup finely shredded Parmesan cheese
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1/8 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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Shaved or finely shredded Parmesan cheese (optional)
Directions
1.
Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm.
2.
Meanwhile, in a large skillet heat oil and margarine over medium-high heat. Add garlic; cook and stir for 30 seconds. Add mushrooms, onion, and prosciutto. Cook for 4 to 5 minutes or until mushrooms and onion are tender, stirring occasionally. Remove from heat.
3.
Add the pasta, spinach, the 1/4 cup Parmesan cheese, the salt, and black pepper to mushroom mixture; toss gently to combine. Divide the pasta mixture between 2 shallow pasta bowls or dinner plates. If desired, sprinkle with the shaved Parmesan cheese.
Nutrition information
Calories 469, Total Fat 21 g, Saturated Fat 5 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 4 g, Cholesterol 30 mg, Sodium 1232 mg, Carbohydrate 49 g, Total Sugar 5 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 22%, Iron 18%. Exchanges: Vegetable 1, Starch 3, Medium-Fat Meat 1.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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