Delicious Prosciutto Pasta with Spinach

If you ask me, pasta dishes are always a good idea.

This Italian-inspired pasta comes together with salty prosciutto and fresh spinach, creating a simple but satisfying combination. The tender noodles get coated in a light sauce that’s made right in the pan.

It’s tossed with garlic and a splash of pasta water, letting the prosciutto crisp up just slightly while the spinach wilts into silky ribbons. A sprinkle of Parmesan cheese ties everything together perfectly.

It’s a no-fuss dinner that feels just a bit fancy, perfect for both weeknights and casual dinner parties.

What Kind of Prosciutto Should I Use?

For this pasta dish, Prosciutto di Parma or Prosciutto di San Daniele are both excellent choices, though any good quality prosciutto will work well. The main thing is to look for prosciutto that’s sliced paper-thin and has a nice balance of lean meat and marbled fat – this will give you the best flavor and texture in your finished dish. Since prosciutto can be a bit salty, you might want to taste it before adding any extra salt to your pasta. If you’re at the deli counter, ask them to slice it fresh rather than buying pre-packaged – fresh-sliced prosciutto tends to have better flavor and is easier to chop into bite-sized pieces for this recipe.

Options for Substitutions

This pasta dish is pretty adaptable and here are some handy swaps you can try:

• Fresh pasta: If you can’t find fresh fettuccine, dried works just fine – any long pasta like spaghetti, linguine, or even penne will do. Just remember to adjust cooking time according to package instructions.
• Prosciutto: While prosciutto gives this dish its special flavor, you can use ham, pancetta, or even bacon (cooked until crispy) as alternatives. For a meatless version, try sun-dried tomatoes for that salty kick.
• Mushrooms: Any mushroom variety works here – button, cremini, or portobello. If you’re not a mushroom fan, try diced zucchini or bell peppers instead.
• Fresh spinach: Frozen spinach can work too – just thaw and squeeze out excess water. You could also use kale or Swiss chard, but cook them a bit longer than spinach.
• Alfredo sauce: Store-bought Alfredo sauce is fine, but you can also use regular cream sauce or even a light béchamel. For a lighter option, try mixing some pasta water with grated Parmesan and a touch of cream.

Watch Out for These Mistakes While Cooking

The biggest mistake when making prosciutto pasta is overcooking the pasta – always cook it 1-2 minutes less than the package instructions since it will continue cooking when mixed with the hot sauce.

Another common error is adding the prosciutto too early in the cooking process, which can make it tough and chewy – instead, fold it in right at the end to preserve its delicate texture and prevent it from becoming too salty.

When it comes to the spinach, avoid cooking it for too long as it will release excess water and become mushy – simply add it to the hot pasta and let the residual heat wilt it naturally.

For the best flavor balance, make sure to properly brown the mushrooms by cooking them in a single layer and avoiding overcrowding the pan, which will help them develop a rich, savory taste instead of becoming rubbery.

What to Serve With Prosciutto Pasta?

This rich and creamy pasta dish pairs perfectly with light, fresh sides that can balance out its decadent flavors. A simple arugula salad with lemon dressing and shaved parmesan makes a great starter, cutting through the richness of the alfredo sauce. For a veggie side, try roasted cherry tomatoes or grilled asparagus – both work really well with the salty prosciutto and creamy sauce. And don’t forget some warm, crusty Italian bread to soak up any extra sauce left on your plate (because trust me, you won’t want to waste a drop!).

Storage Instructions

Keep Fresh: This prosciutto pasta stays good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get even better after a day as everything melds together! Just keep in mind that the pasta might absorb some of the sauce while it sits.

Make Ahead: If you want to prep this in advance, cook the pasta al dente and toss it with a tiny bit of olive oil. Store the sauce separately, then combine and reheat everything when you’re ready to eat. The spinach is best added fresh, so consider keeping it separate if you’re planning leftovers.

Warm Up: To bring your pasta back to life, warm it gently in a pan over medium-low heat, adding a splash of cream or milk if the sauce seems too thick. Stir occasionally to heat evenly. You can also microwave it in 30-second intervals, stirring between each one, until it’s heated through.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 50-60 g
• Fat: 100-120 g
• Carbohydrates: 150-170 g

Ingredients

For the pasta:

• 1 (9 oz) package fettuccine

For the vegetables:

• 1 small onion (finely diced)
• 1 tbsp butter (preferably unsalted, like Kerrygold)
• 1/2 lb fresh mushrooms (sliced thinly for even cooking)
• 1 (10 oz) package spinach (fresh baby spinach wilts quickly)

For the sauce and prosciutto:

• 3 cups alfredo sauce (use your favorite jarred brand for convenience)
• 1/3 lb prosciutto (thinly sliced and chopped)

Step 1: Prepare the Lower Fat Alfredo Sauce

Begin by making the Alfredo sauce using Recipe #260818 (Lower Fat Alfredo Sauce) as your guide.

This will typically involve combining ingredients such as milk, Parmesan cheese, and a low-fat substitute for cream to create a creamy, yet lighter sauce.

Set the prepared sauce aside once done.

Step 2: Cook the Pasta

Cook your choice of pasta according to the package directions until it is al dente.

This usually means the pasta is tender yet firm to the bite.

Once cooked, drain the pasta and set it aside.

Step 3: Saute the Vegetables

In a large saucepan, melt some butter over medium heat.

Add sliced mushrooms and chopped onions to the pan and sauté them until they are tender and the onions are translucent.

Next, add a generous handful of spinach to the saucepan and cook just until the spinach is wilted.

Step 4: Cook the Prosciutto

In a separate pan, fry slices of prosciutto for a couple of minutes until they begin to crisp slightly.

Be careful not to overcook, as the prosciutto should retain some tenderness while gaining a little crispiness.

Step 5: Combine Everything Together

Once the prosciutto is ready, add it, along with the sautéed mushrooms, onions, and spinach to the previously prepared Alfredo sauce.

Combine the drained pasta into this mixture, tossing everything together to ensure the pasta is well coated with the sauce and the ingredients are evenly distributed.

Step 6: Serve

Serve the pasta dish hot, garnishing with additional Parmesan cheese if desired.

Enjoy this flavorful, lower fat version of a classic Alfredo pasta with its delightful mix of vegetables and crispy prosciutto!