Pasta with prosciutto, sun dried tomatoes and spinach

This was good! I just sort of made it up with what I had handy and it was delicious.

Serves 1, multiply as desired.

2.0 oz. whole wheat penne pasta
olive oil
1.5 oz. prosciutto, thinly sliced, then cut into strips
garlic, 2 small cloves or one large, minced
4 sun-dried tomatoes, rehydrated and minced
splash of homemade hot pepper vodka (optional)
fresh spinach
red pepper flakes
salt and freshly ground black pepper to taste
freshly grated Parmesan cheese

ate.2016.03.09.c5.jpg ate.2016.03.09.c4.jpg
Cook the pasta according to package directions.

Put the sun-dried tomatoes in a bowl and cover with boiling water. Let soak for 10 minutes. Drain then dice.

Add olive oil to the pan and cook the prosciutto. It can be eaten raw, but I like it a crisped up in this dish.

Add the garlic and cook for a few minutes. Add the sun-dried tomatoes.

Add a splash of hot pepper vodka if using. Then add the spinach while it's still steaming.

Add red pepper flakes, salt, and freshly ground black pepper to taste.

Add a little freshly grated Parmesan cheese and serve!

About this Entry

This page contains a single entry by Rick Kasguma published on March 9, 2016 4:23 PM.

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