Linguine with Gorgonzola, Prosciutto, and Spinach Caffe Phoenix Recipe

Name: Linguine with Gorgonzola, Prosciutto, and Spinach Caffe Phoenix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
2
Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
3
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.
4
Add pasta to boiling water and cook until al dente.
5
Drain in a colander.
6
Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach, and Gorgonzola.
7
Season pasta with salt and pepper.
8
Arrange reserved spinach leaves on 4 plates.
9
Mound pasta on spinach and sprinkle with pine nuts.
10
Garnish pasta with basil leaves and serve with Parmesan.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Linguine with Gorgonzola, Prosciutto, and Spinach Caffe Phoenix falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Gorgonzola, Prosciutto, and Spinach Caffe Phoenix

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