Recipe Level: Intermediate

Creamy, indulgent and satisfying – this one-pot pasta dish with Prosciutto di Parma really has it all.

  • 1lb pasta short pasta shape, like penne or rotelle
  • 8 ounces baby spinach
  • 1 cup full-fat ricotta cheese
  • 1 cup finely grated parmesan cheese
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • 8 slices Prosciutto di Parma, halved
  • Basil for garnish

Cook pasta according to package direction until al dente. Reserve 1 cup water; add spinach to pasta and stir until spinach is wilted. Drain and set aside.

In same pot, combine ricotta, parmesan, lemon juice, salt and ½ cup of the reserved pasta water; whisk until smooth.

Add pasta and spinach; fold together until all of pasta is coated. Serve in shallow bowls with four Prosciutto di Parma halves draped over each dish.


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