Lunch / Dinner
Spinach & Prosciutto Pasta with Preserved Lemon
Also called country lemon and lemon pickle, preserved lemons are so simple, yet add such depth to recipes. With their unique pickled taste, silken texture, and versatility, you’ll be tempted to use them in everything. They make a great complement to this Spinach & Prosciutto Pasta.
Cook pasta in a pot of boiling salted water according to package directions; reserve ½ cup pasta water, then drain.
Heat oil in same skillet over medium. Add prosciutto and cook until crisp, 3–4 minutes; transfer to a paper-towel-lined plate. Add preserved lemon and garlic to skillet; season with pepper flakes and cook over medium heat until fragrant, 1 minute.
Add spinach, tossing with tongs until wilted. Stir in reserved pasta water, pasta, and prosciutto. Serve pasta with bread crumbs and Parmesan.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 7g 35%
Cholesterol 26mg 8%
Sodium 2305mg 96%
Carbs 60g 20%
*Percent Daily Values are based on a 2,000 calorie diet.