Lemon Pasta with Prosciutto and Mascapone
The following wonderful recipe comes from Cinnamon and Spice and Everything Nice:
Pasta with Mascarpone & Prosciutto di Parma & Spinach
- 8 ounces Spaghetti* (like Barilla Whole Grain)
- 1 cup frozen Spinach*
- 5 cloves Garlic, minced
- 6 ounces sliced Prosciutto di Parma, rough chopped in large, bite-size pieces
- Olive Oil, for sauteing
- 1 cup Mascarpone Cheese
- 1/2 cup Parmesan Cheese, fresh grated, plus additional for serving
- 1 tablespoon Fresh Rosemary, Basil or Parsley, chopped
- 1 lemon, the peel grated and juiced
- 1 cup of Pasta Water
Extra-Virgin Olive Oil, for serving
1. Cook the pasta and spinach together in plenty of water to al dente according to package directions. Drain and reserve a cup of pasta water. Add pasta back to pan with a tablespoon of butter.
2. Meanwhile saute Prosciutto in a large skillet over medium-low heat until it starts to curl and shrink around the edges – it should only take a few minutes – be careful not to over cook. Remove from pan and set aside.
3. In the same skillet (let it cool a bit so as not to brown the garlic) add a teaspoon or two of oil and saute garlic over low heat until fragrant. Carefully add enough pasta water to just cover the bottom of the pan along with the mascarpone and lemon peel. Whisk together over low heat until well combined. Turn heat up to medium-low, add Parmesan and more pasta water if needed. Simmer for two to three minutes.
4. Toss everything together including the lemon juice and Rosemary, adding more pasta water if the sauce becomes too thick. Serve with a drizzle of Extra-Virgin Olive oil and Parmesan cheese.
*Substitute fresh Spinach, 3 cups loosely packed, chopped, saute with garlic and remove before making sauce