Fusilli With Tomatoes, Spinach, and Prosciutto

Cooking Light. Too easy!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  uncooked long  fusilli (long twisted spaghetti)
• 1 (6 ounce) bag  Baby Spinach
• 4  cups diced tomatoes
• 1  tablespoon extra virgin olive oil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1  garlic clove, minced
• 2  ounces  thinly sliced prosciutto, cut into strips
• 1⁄2 cup  shaved parmigiano-reggiano cheese

Directions

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