Farfalle With Prosciutto and Baby Spinach

  • Difficulty: Ultra Basic
  • 30 minutes
  • One serving

Prosciutto is a dry-cured Italian-born ham, that is usually served thinly sliced and uncooked. And what better way to serve it than with pasta, its compatriot? Add some spinach, cherry tomatoes, and a touch of heavy cream. Presto! You have yourself a delicious meal!

Ingredients Needed for Farfalle With Prosciutto and Baby Spinach

1 tablespoon vegetable oil
3 prosciuttos slices, chopped
½ cup vegetable stock
2 garlic cloves, chopped
4 cherry tomatoes, sliced in halves
1 tablespoon heavy cream
3 ounces of baby spinach
4 olives, thinly sliced
2.5 ounces of farfalle

How to Cook Farfalle With Prosciutto and Baby Spinach

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the penne, a pinch of salt, and cook them according to the instructions on the package.
  3. Meanwhile, heat the vegetable oil in a skillet over medium heat.
  4. Add the prosciutto and start cooking it. Add the vegetable stock so you don’t burn the prosciutto.
  5. Let it reduce, add the garlic, cherry tomatoes, and heavy cream.
  6. Stir, add the baby spinach, and olives.
  7. Drain the pasta and add them to the skillet. Stir, and cook everything for 2 more minutes.
  8. Serve the pasta with shredded parmesan.

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