Spinach & Prosciutto Pasta

with preserved lemon Makes 4 servings (4–5 cups) Total time: 45 minutes

COOK:

8

MELT:

2 3/4 1/4

HEAT:

1/4 2 1

1

ADD:

2 oz. pasta (such as fusilli, caserecci, or gemelli)

Tbsp. unsalted butter cup fresh bread crumbs cup pine nuts

Salt and red pepper flakes to taste

cup olive oil oz. prosciutto, diced preserved lemon (peel only), rinsed and diced Tbsp. minced fresh garlic

bunches fresh spinach, stemmed (16 cups) Grated Parmesan Cook pasta in a pot of boiling salted water according to package directions; reserve 1/2 cup pasta water, then drain.

Melt butter in a large skillet over medium heat. Add bread crumbs and pine nuts; cook until toasted, 3–4 minutes. Season bread crumbs with salt and pepper flakes, then transfer to a bowl.

Heat oil in same skillet over medium. Add prosciutto and cook until crisp, 3–4 minutes; transfer to a paper-towel-lined plate. Add preserved lemon and garlic to skillet; season with pepper flakes and cook over medium heat until fragrant, 1 minute. Add spinach, tossing with tongs until wilted. Stir in reserved pasta water, pasta, and prosciutto. Serve pasta with bread crumbs and Parmesan.

Per serving: 545 cal; 29g total fat (7g sat); 26mg chol; 2305mg sodium; 60g carb (8g fiber, 4g total sugars); 20g protein