Total Time
30mins
Prep 15 mins
Cook 15 mins

Photo may be seen (in Savor) at: www.annacia.com I love pasta salad's and this one was shared with me recently. It's simple, delicious and packs a decent amount of nutrition. I swapped out the spinach for green kale which I roughly cut across the leaves and it was delicious. I skipped the pine nuts on top as I didn't have any at that time.

Ingredients Nutrition

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat, once the water is boiling, stir in the bow tie pasta and return to a boil.
  2. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12-15 minutes or to your liking them rinse with cold water to cool and drain well in a colander set in the sink.
  3. Toss the spinach and basil together in a large bowl.
  4. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more, remove from heat.
  5. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and toss again.
  6. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.