Penne Pasta and Prosciutto

Source: Lucy Waverman's Fast & Fresh Cookbook

serves 4

1 lb. penne
2 tbsp olive oil
2 tbsp butter
1 red pepper, diced
4 oz / 125 g prosciutto, sliced
10 oz / 300 g fresh spinach, chopped
1 tsp. dried rosemary
pepper, salt
1/2 cup grated Parmesan cheese

• Bring a large pot of water (and a dab of olive oil) to boil and add the penne. Boil til done (about 12 minutes). Drain. Do the remaining steps while the pasta is boiling.
   
• Heat the olive oil and butter in a large skillet. Sauté that red pepper until slightly softened and browned, about 2 minutes.
   
• Add the prosciutto and sauté for 1 minute. Add spinach and sauté until slightly wilted, about 1 minute. Season with rosemary, salt and pepper.
   
• Toss the pasta with the "sauce" and sprinkle with Parmesan. Serve.
  

The leftovers make a nice light lunch.

Back to recipe list