Spinach prosciutto mushroom rotini


  • 12 oz. short pasta like rotini
  • 1/4 c. ghee butter or olive oil
  • 4 pieces prosciutto or pieces bacon
  • 2 cloves garlic finely chopped
  • 6 oz. baby spinach
  • 1/4 c. mushrooms
  • dash of salt
  • pepper to taste
  • 1/2 tsp. lemon zest
  • 4 oz. grated Asagio or parmesan cheese

Boil water and cook pasta until al dente. Drain, reserving 1/2 c. of water. Heat butter, or olive oil, in a large skillet over medium heat. Cook, stirring until prosciutto is crisp. 4-5 mins. Put cooked prosciutto on a small dish. Add garlic to skillet and cook 30 secs.  Add spinach, mushrooms, salt, pepper, and lemon zest….cook, tossing until spinach is wilted. Add pasta, reserved water, and 1/2 of cheese to skillet. Toss until sauce thickens and completely covers spinach, mushrooms, prosciutto, and pasta. Plate pasta and sprinkle with more cheese and proscuitto to taste.

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