Sometimes simple is best, specially when it comes to pasta, all you need is a few key ingredients and you have an amazing meal that didn't require much effort.
The recipe below combines spinach, prosciutto and cream to make a heavenly sauce that evenly coats the pasta strands. It's a versatile dish that is light enough to be served as a first course, yet can easily be served as an entree.
Pasta with Spinach & Prosciutto In A Cream Sauce
1 lb dried dried pasta
1 package frozen chopped spinach, thawed and drained
1/2 c heavy cream or half and half
1 large clove garlic, minced
1 shallot, minced
1/2 lb prosciutto, thinly sliced & cut into ribbons
1/4 c dry white wine
Bring large pot of salted water to boil. Cook pasta until al dente.
Meanwhile, heat olive oil in a pan over medium heat. Saute prosciutto until beginning to crisp, then add garlic and shallot. Saute until fragrant. Add spinach and saute all ingredients together until dry. Add wine to deglaze pan, simmer until almost all moisture has evaporated. Add cream, salt and pepper and chili flake and bring to a low simmer.
Drain pasta, reserving a 1/4 cup of cooking water. Add pasta and water to saucepan with spinach-prosciutto-cream mixture and toss. Season with salt and pepper and simmer until mixture begins to thicken.