Lemon Linguine With Spinach And Crispy Prosciutto Recipes

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LEMON LINGUINE WITH SPINACH AND CRISPY PROSCIUTTO



Lemon Linguine With Spinach and Crispy Prosciutto image

Make and share this Lemon Linguine With Spinach and Crispy Prosciutto recipe from Food.com.

Provided by CookingONTheSide

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb linguine
1/3 cup olive oil
1/3 cup minced shallots or 1/3 cup onion
1/4 cup chopped sun-dried tomato
1 tablespoon grated lemon zest
1 tablespoon garlic paste
4 ounces prosciutto, torn into pieces
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 cups Baby Spinach, loosely packed
1/2 cup toasted pine nuts
grated parmigiano-reggiano cheese or grana padano, grated, garnish

Steps:

  • In large pot, cook linguine according to package directions, al dente.
  • Meanwhile, in large, deep skillet, heat oil over medium-high heat.
  • Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
  • Add garlic paste and cook, stirring constantly, 1 minute.
  • Add prosciutto and cook, about 2 minutes, until crisp.
  • Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
  • Place spinach in large bowl.
  • Add hot linguine mixture to spinach, tossing to combine.
  • Stir in pine nuts.
  • Garnish with cheese.

Nutrition Facts : Calories 491.4, Fat 21.1, SaturatedFat 2.5, Sodium 278.4, Carbohydrate 64.3, Fiber 4.2, Sugar 3.1, Protein 13.3

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH



Linguine with Gorgonzola, Prosciutto, and Spinach image

Categories     Garlic     Pasta     Blue Cheese     Basil     Pine Nut     Spinach     Prosciutto     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 11

1 pound dried linguine
1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry
1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons finely chopped garlic
2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled
3/4 cup olive oil
1/2 pound Gorgonzola, crumbled
1/2 cup pine nuts, toasted until golden
Garnish: fresh basil leaves
Accompaniment: freshly grated Parmesan

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
  • Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
  • In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
  • Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
  • Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.

LEMON LINGUINE



Lemon Linguine image

A Susan Branch recipe, from "The Summer Book". Serve with grilled asparagus and/or grilled shrimp.

Provided by gailanng

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb linguine
1/2 cup extra virgin olive oil
1 large lemon, zest of
2 large lemons, juice of
1/2 cup chopped green onion
1/4 cup chopped flat leaf parsley
salt, to taste
freshly cracked black pepper, to taste
parmesan cheese (to taste) or pecorino cheese (to taste)

Steps:

  • Cook linguine in boiling salted water according to package instructions, or until al dente; drain well.
  • Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt, freshly cracked black pepper and cheese, to taste. Toss again; serve immediately.

Nutrition Facts : Calories 672.2, Fat 28.8, SaturatedFat 4.1, Sodium 11.7, Carbohydrate 87.9, Fiber 4.2, Sugar 4, Protein 15.3

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