• 6servings
  • 10minutes
  • 514calories

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Ingredients Jump to Instructions ↓

  1. 1 pound(s) linguine

  2. 1/3 cup(s) olive oil

  3. 1/3 cup(s) minced shallots or onion

  4. 1/4 cup(s) chopped sun-dried tomatoes

  5. 1 tablespoon(s) grated lemon zest

  6. 1 tablespoon(s) garlic paste

  7. 4 ounce(s) prosciutto , torn into pieces

  8. 1/3 cup(s) fresh lemon juice

  9. 1/2 teaspoon(s) salt

  10. 1/2 teaspoon(s) freshly ground black pepper

  11. 8 cup(s) (loosely packed) baby spinach

  12. 1/2 cup(s) toasted pine nuts

  13. Grated Parmigiano-Reggiano cheese or Grana Padano cheese , for garnish

Instructions Jump to Ingredients ↑

  1. In a large pot, cook linguine according to package directions, al dente.

  2. Meanwhile, in a large, deep skillet, heat oil over medium-high heat. Add shallots, sun-dried tomatoes, and grated lemon zest and cook, stirring constantly, 1 minute. Add garlic paste and cook, stirring constantly, 1 minute. Add prosciutto and cook, about 2 minutes, until crisp.

  3. Drain linguine; add to skillet along with lemon juice, salt, and pepper, tossing over medium heat to combine.

  4. Place spinach in a large bowl. Add hot linguine mixture to spinach, tossing to combine. Stir in pine nuts. Garnish with cheese.


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