Linguine with Gorgonzola, Prosciutto, and Spinach C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Linguine with Gorgonzola, Prosciutto, and Spinach Caffe Phoenix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions