Farfalle with Spinach and Peas
12 oz. (4 c.) farfalle (bow-tie pasta)
1 Tbsp. olive oil
2 oz. thinly sliced prosciutto, torn into 1-inch pieces
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1/3 c. frozen peas
1 (5 oz.) package fresh baby spinach
1/4 tsp. black pepper
4 oz. feta cheese, crumbled
1/4 c. fresh basil leaves, torn
Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about two minutes. Transfer to a paper towel-lined plate.
Return the skillet to medium heat. Add the shallot and cook until softened, about three minutes. Stir in the garlic and cook one minute. Stir in the peas, spinach, and 1/4 teaspoon pepper. Add the cooked pasta, feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the prosciutto. Top with basil to serve.
Recipe from Real Simple
Nutrition information per serving:
Total fat 11g
Saturated fat 5g
Dietary fiber 4g