I’m apologizing right now because I am in a huge pasta phase. Not sure why it’s pasta because it is usually Mexican food. I also feel like it’s the hardest to photograph too. As much as I try I can never make my spaghetti noodles look perfectly swirled around the fork.
Who cares I say….
It’s pasta and it’s good.
Lately I’ve also been in the mood to create easy yet delicious meals for dinner.
We are looking at updating my vehicle so basically we are staring at vehicles and prices all night long. I’ve gone back and forth on so many options and details on different cars. The main thing that I wanted in a car this go around was a second row with bucket seats. Yes, it eliminates an extra seat for a person but it opens up the vehicle and I have always liked that option.
After several weekends of test driving cars I think I have fallen in love with the Acadia by GMC. I’m really hoping that we can settle on something this weekend.
OK, back to this pasta dish. It is SO easy to create and only has a minimal list of ingredients. If you don’t have pecorino cheese you can always use a little bit of grated parmesan cheese. We were going to add fresh cherry tomatoes to the top but decided against it. I think the outcome turned out great with the simplicity of the ingredients!
ENJOY ~ Meagan
Prosciutto Spinach Bowtie Pasta
Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
3 cups bowtie pasta
1/2 Tbsp butter
3 cups spinach
2 Tbsp pine nuts
3 Tbsp pecorino cheese
salt and pepper
5 slices prosciutto, chopped
1-2 Tbsp olive oil
Cook the bowtie pasta according to the box's instructions.
While pasta is cooking heat a large skillet with butter over low/medium heat. Add the spinach and pint nuts. Mix occasionally and cook for 10 minutes or until spinach has wilted. Add the cooked pasta and stir. Drizzle in the olive oil until everything is coated. Sprinkle with the cheese and then season with salt and pepper.
Remove from heat to plate. Top with chopped prosciutto.