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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 6 servings The following items or measurements are not included below: 4 ounces prosciutto |
||
| Calories 491 | ||
| Calories from Fat 189 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 11.0g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 278mg | 11% | |
| Potassium 546mg | 15% | |
| Total Carbohydrate 64.3g | 21% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 3.1g | ||
| Protein 13.3g | 26% | |
Lemon Linguine With Spinach and Crispy Prosciutto
By: Lainey6605
Jul 18, 2008
A yummy pasta dish.
SERVES 6
Ingredients
- 1 lb linguine
- 1/3 cup olive oil
- 1/3 cup minced shallot or onion
- 1/4 cup chopped sun-dried tomato
- 1 tablespoon grated lemon zest
- 1 tablespoon garlic paste
- 4 ounces prosciutto, torn into pieces
- 1/3 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 8 cups baby spinach, loosely packed
- 1/2 cup toasted pine nuts
- grated parmigiano-reggiano cheese or grana padano, grated, garnish
Directions
1
In large pot, cook linguine according to package directions, al dente.2
Meanwhile, in large, deep skillet, heat oil over medium-high heat.3
Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.4
Add garlic paste and cook, stirring constantly, 1 minute.5
Add prosciutto and cook, about 2 minutes, until crisp.6
Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.7
Place spinach in large bowl.8
Add hot linguine mixture to spinach, tossing to combine.9
Stir in pine nuts.10
Garnish with cheese.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Meat
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: bluemoon downunder
On Oct 3, 2008
Ah the photographs on Zaar! I was initially attracted to this scrumptious dish by Karen Elizabeth's fabulous photograph - then just loved what I read of the published recipe. I fully expected to be able to put some in the freezer. Three of us enjoyed way more than half on a first sitting, which left less than meal-size portions for two of us the following day for lunch. So forget the freezer idea! Like Karen Elizabeth and Redsie, I used less oil and more lemon juice (we love lemons). I used angel hair pasta and subbed roasted red pepper for the sun-dried tomatoes (a taste preference). Loved the baby spinach leaves in this and the perfect and natural accompaniment of the pine nuts. If we want some for the freezer next time, I'm clearly going to have to double the recipe! Thanks you again, Lainey6605, for sharing another great recipe.
From: Redsie
On Sep 9, 2008
This is a wonderful dish!!! Used a little less oil and a little more lemon and we LOVED IT!! Didn't have any baby spinach so tore up some fresh spinach - next time will use baby! Instead of toasting the pine nuts beforehand, grilled them with the prosciutto. Thanks Lainey! 
From: susie cooks
On Nov 11, 2008
Great dish! I loved everything about it! I used 2 cloves of garlic instead of garlic paste. The lemon in this really gives it a zing. My family is not big fans of sun-dried tomatoes but the addition of them in this recipe is fantastic. Love the spinach. I followed the recipe as written and would not change a thing. Thanks Lainey!
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