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Linguine With Prosciutto and Spinach

4 servings

• 1 pound dried linguine
• 1/3 cup olive oil
• 6 ounces prosciutto, diced
• 2 large cloves garlic, minced
• 3 tablespoons minced fresh basil
• 1 (10-ounce) bag washed baby spinach
• 4 ounces crumbled gorgonzola or other blue-veined cheese
• 1/2 cup toasted pine nuts (see note)
• Salt and pepper
• Fresh basil leaves, for garnish

Cook linguine until al dente according to package directions; drain. Meanwhile, heat olive oil in a large, deep skillet on medium-high heat. Add prosciutto and garlic. Cook about 4 minutes, or until garlic is softened and starting to brown lightly. Add basil and spinach; cook 1 minute, or until spinach starts to wilt, tossing mixture occasionally.

Add cooked, drained pasta, cheese and pine nuts. Toss. Taste, and add salt and pepper to taste. Garnish with basil leaves.

Note: To toast pine nuts, place them in a small skillet. Place over medium-high heat and toast, shaking handle frequently, until lightly browned. Watch carefully because pine nuts burn easily.

Per serving: 792 calories, 32 g fat (9.9 g saturated), 53 mg cholesterol, 1,604 mg sodium.

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