Fusilli With Tomatoes, Spinach and Prosciutto

Ingredients

• 8 ounces fusilli (long
• uncooked)
• 6 ounces Baby Spinach
• 4 cups tomatoes
• diced
• 1 tablespoon extra virgin olive oil
• 14 teaspoon salt
• 14 teaspoon crushed red pepper flakes
• 1 garlic clove
• minced
• 2 ounces prosciutto
• thinly sliced then cut into strips
• 12 cup parmesan cheese
• shaved

Instructions

1. Cook pasta according to directions, omitting salt and/or oil.
2. Place spinach in a large colander.
3. Drain pasta over spinach; place pasta mixture in pan.
4. Add tomato, oil, salt, pepper and garlic; toss well.
5. Add prosciutto, toss gently to combine.
6. Sprinkle with cheese.