Fusilli With Tomatoes, Spinach and Prosciutto

Draining the pasta over the spinach is an easy, no-cook wilting method (keep that in mind :)for future recipes)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces  fusilli (long, uncooked)
• 6  ounces  Baby Spinach
• 4  cups tomatoes, diced
• 1  tablespoon extra virgin olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1  garlic clove, minced
• 2  ounces prosciutto, thinly sliced then cut into strips
• 1⁄2 cup parmesan cheese, shaved

Directions

1. Cook pasta according to directions, omitting salt and/or oil.
2. Place spinach in a large colander.
3. Drain pasta over spinach; place pasta mixture in pan.
4. Add tomato, oil, salt, pepper and garlic; toss well.
5. Add prosciutto, toss gently to combine.
6. Sprinkle with cheese.