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.
We’d love to hear your thoughts, ideas and comments on this recipe.