Creamy Orecchiette with Spinach and Prosciutto

Serves 4 to 6

by Ivy Manning
from Fine Cooking
Issue 120
Last Edit Date: 10/18/2012 12:43:52 PM

Mascarpone, a soft, rich cow’s milk cheese, gives this pasta dish its creamy texture. Look for small tubs of it at the supermarket in the cheese or dairy case.

more about:

Kosher salt
3/4 lb. dried orecchiette or medium shells
8 oz. baby spinach leaves (about 8 lightly packed cups)
1/2 cup mascarpone
2 oz. coarsely grated Parmigiano-Reggiano (about 1 cup using a box grater)
1 tsp. finely grated lemon zest
2 oz. prosciutto (about 4 thin slices), coarsely chopped
Freshly ground black pepper

Bring a 6- to 8-quart pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Gently stir in the spinach and cook until wilted, a few seconds. Reserve 1/4 cup of the cooking water and drain the pasta and spinach.

Return the pot to the stove over low heat, add the mascarpone, Parmigiano, and lemon zest and cook until the mascarpone has melted, about 1 minute. Add the pasta, spinach, reserved pasta water, and the prosciutto and toss gently. Season to taste with pepper and serve.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 12; Protein (g): 18; Monounsaturated Fat (g): 6; Carbohydrates (g): 48; Polyunsaturated Fat (g): 1; Sodium (mg): 590; Cholesterol (mg): 65; Fiber (g): 4;

Photo: Jennifer May

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by khavasutra, 2/13/2013So easy and so delicious. Frankly I was surprised by the simplicity of it not to mention how quickly it came together. Just beautiful.

by Floridafoodie, 1/22/2013For two people I used 6 oz orecchiette and a 5 oz pkg of baby spinach. Very good, but next time I might try adding either some garlic and/or basil.