One-Pot Spinach and Prosciutto Pasta
This one-pot pasta is a great dish from the warmer months! Full of fresh ingredients, packed with flavor and easy enough for anyone to make!
One-Pot Spinach and Prosciutto Pasta
Ingredients
- 2 tablespoons olive oil, plus a little extra
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, quartered
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon red-pepper flakes
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 1/2 cups chicken broth
- 8 ounces fresh spinach
- 4-6 ounces thinly sliced prosciutto
- 1/4 cup Parmesan cheese, shaved or grated
- 1 sprig fresh basil, torn into small pieces
Instructions
Notes
Leave out the prosciutto and switch chicken broth to vegetable broth to make the dish vegetarian.
Nutrition Facts
Calories
386.64Fat (grams)
13.19 gSat. Fat (grams)
3.15 gCarbs (grams)
47.87 gFiber (grams)
5.18 gNet carbs
42.69 gSugar (grams)
13.79 gProtein (grams)
21.09 gSodium (milligrams)
2979.22 mgCholesterol (grams)
34.49 mgDirections
1. In a Dutch oven or a large stockpot, sauté prosciutto with a little olive oil over medium-high heat until crispy. Set aside.
2. In the same pot, add the olive oil, pasta, tomatoes, onion, garlic, ginger, red-pepper flakes, salt and pepper.
3. Add the chicken broth and bring to a boil over high heat.
4. Boil pasta over medium-high heat for around 8 minutes stirring often until most of the liquid evaporates.
5. Reduce heat to medium and add the fresh spinach. Continue cooking until spinach starts to wilt.
6. Remove from heat and stir in crumbled prosciutto. Top with basil and Parmesan. Serve immediately.