Spinach, Mushroom & Prosciutto Linguine
This pasta is wonderful with meaty mushrooms and lots of spinach. I did add some prosciutto and those four slices added a ton of flavor; just leave it out for a meatless option. I love creating new pasta dishes and this pasta dish is amazing with all the flavors that are guaranteed to satisfy your taste buds.
Spinach, Mushroom & Prosciutto Linguine
1 Tablespoon olive oil
1 shallot, diced (2 tablespoon)
Red pepper flake to taste
8 ounce sliced baby bella mushrooms
4 garlic cloves, diced (1 ½ Tablespoon)
4 slices Prosciutto, separated and sliced into strips (1/2 cup)
10 ounces fresh baby spinach
½ cup half & half
½ box linguine
½ cup grated Parmesan Romano plus more for serving
4 tablespoons pine nuts, toasted
Cracked black pepper
Truffle oil
The first thing to do is put a large pot of water on the stove to boil for the pasta, remember to cover it. When the water is boiling cook your pasta according to the directions. Use your favorite linguine; I typically use a whole grain or whole wheat pasta.
Heat a large sauté pan over medium-high heat, until hot. Add olive oil, swirl to coat pan. Add shallots and red pepper flakes stirring constantly for 30 seconds. Add mushrooms and cook for 2 minutes tossing frequently. Add garlic and prosciutto; cook for 2 minutes tossing frequently. The mushrooms will be golden and the prosciutto starting to crisp a bit.
Now, toss in a handful of spinach, toss in the pan until the spinach wilts. Once it wilts toss in another handful, continue adding handfuls until all the spinach is used and wilted.
Add the half and half to the pan, with some cracked black pepper, stir. Turn heat down to medium-low; add pasta with ladle of pasta water and ½ cup cheese. Continue tossing the pasta until thoroughly coated, and the sauce becomes creamy. Add a bit more of the pasta water if needed, you don’t want it too dry.
Makes 4 servings. Divide pasta among 4 plates, top with some grated cheese, freshly cracked black pepper, a tablespoon pine nuts and a drizzle of truffle oil. Don’t sweat it if you don’t have truffle oil, skip it. Just a couple drops of Truffle Oil will bring out the earthiness of the mushrooms. It is more readily available, I got mine at Trader Joe’s and it’s olive oil with truffles.
