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Home Light, Easy Stir Fry

Lemon Linguine With Spinach And Prosciutto Recipe

Ingredients

How to make it

  • In large pot, cook linguine according to package directions, al dente.
  • Meanwhile, in large skillet, heat oil over medium-high heat.
  • Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, about 2 minutes.
  • Add prosciutto and cook, about 3-4 minutes, until crisp.
  • In large bowl, add spinach, lemon juice, salt/pepper.
  • When pasta is done, drain (keeping about 1 cup as reserve liquid) and add pasta to bowl, then add skillet contents to bowl. Add reserve liquid an needed. Toss to combine.
  • For the non-allergic, garnish with cheese and pine nuts.

Reviews & Comments 4

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  • doubled 14 years ago
    Not sure how I missed this one. This sounds really good. I will just have to add the spinich when the kids aren't looking 'cause they know what the package looks like and what's in it. lol
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  • lonnstrom 14 years ago
    My step-son is allergic to mushrooms - so we don't use them in our recipes!
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  • elgourmand 14 years ago
    Nice flavor combo and easy to make. Looks like you're feeding six or so. What about some mushrooms? Thanks for the post. RJ
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  • sparow64 14 years ago
    Sounds great! Thanks for sharing!
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The Cook

lonnstrom Albany, NY

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