Summertime Pasta

When the weather is cold, there's nothing better than warming up with a hot plate of tomato sauce, cheese and pasta! But what is comforting in the wintertime can be downright oppressive during warmer months. That is why I like to switch my pasta sauce to a lemony flavor during Summer. This lemon, spinach proschiuto combination is perfect for days like today when it is 95+ degrees and I really just don't feel like standing over a hot stove for too long.








Lemon, Spinach Prochuitto Pasta

Recipe adapted from 2,4,6,8: Great Meals For Couples or Crowds by Rachael Ray

• 1/2 pound pasta (I used spaghetti because it was what I had. Your favorite would work too.)
• 3T olive oil
• 3 large garlic cloves, chopped (I like a lot of garlic but you can adjust if it's not for you)
• 3 handfuls spinach (the original recipe calls for a whole pound)
• 4-6 slices prosciutto, cut into thin strips
• 1/2 pint cherry tomatoes, halved
• zest and juice of 1 lemon
• black pepper
• 1/2 cup grated parmigiano-regginao cheese, plus more for sprinkling 

Cook pasta to al dente, drain and reserve two ladles of pasta water. While pasta is cooking heat a large skillet over medium-high heat and add olive oil. Add garlic and brown, 1 minutes. Add ladles of pasta water and step back, it will bubble! Add drained pasta and toss until it has soaked up almost all the water. Turn heat down to low and add spinach, prosciutto, lemon zest, lemon juice, tomatoes and season with salt and pepper. Toss to wilt the spinach and distribute prosciutto and tomatoes. Sprinkle with cheese and toss to coat pasta. 

*The next day I added mushrooms to a pan and added a heaping pile of leftover pasta to a skillet along with jarred tomato sauce. It made for a great second meal!