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garciamoss

Creamy Orecchiette with Spinach and Prosciutto

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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.

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Rate this recipe 4.5/5 (14 Votes)

Ingredients

  • 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

Details

Adapted from finecooking.com

Preparation

Step 1

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.
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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.

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